Alla Wolf-Tasker’s Blueberry Pancakes

These aren’t your average hotcakes; they are light, soufflé-like clouds studded with bursting, jammy blueberries and finished with a golden, buttery crisp

Makes: 10 – 12

Ingredients:

Plain flour – 200g

Baking powder – 1 teaspoon

Bicarbonate of soda – 1 teaspoon

Buttermilk – 450ml

Butter – 1 tablespoon, melted

Eggs, free-range – 2 large

Milk – 100ml

Blueberries – 100g

Vegetable oil – up to 150ml

Preparation:

Using a sifter or fine sieve, sift flour with baking powder and bicarbonate of soda into a medium sized mixing bowl.

In a small mixing bowl mix together buttermilk, eggs and melted butter.

Make a well in the flour mix and slowly add the buttermilk mixture. Using a wooden spoon or a whisk, draw the dry mix into the wet, mixing well, until you have a smooth batter.

Stir in milk with 1/2 of the blueberries.

Heat a heavy based frying pan over medium heat. Spray with a little of the oil from your spray bottle (p11).

If your pan is big enough to fit two small pancakes, add a small ladle (1/2 cup) of batter mix to one side of the pan to make an approximately 8cm pancake.

Add another ladle of batter alongside if your pan is big enough, otherwise cook the pancakes one at a time.

Cook for 1-2 minutes or until the mix begins to set and bubble and is browned underneath.

Flip pancake over with an egg slice or palette knife and cook for one more minute.

Transfer to a plate and repeat process until all batter is used up.

Serve plain, dusted with icing sugar or with cream and more fresh blueberries.