Blueberry Buttermilk Pancakes

Time: 20 min  Serves: 4

Ingredients

• 20 g freeze-dried blueberries
• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 cups buttermilk
• 2 eggs
• 4 tbsp butter, melted
• 1 tsp vanilla

For serving (optional)
• Maple syrup
• Freeze-dried blueberries
• Fresh blueberries
• Butter

Method

1. Whisk dry ingredients.

2. Whisk buttermilk, eggs, butter and vanilla.

3. Combine gently, then fold in blueberries.

4. Cook ¼ cup batter per pancake on a lightly greased pan until golden on both sides.

5. Serve warm with toppings.

Notes

• The berries soften slightly in the batter while keeping concentrated flavour.