Blueberry and Buttermilk American Pancakes
These awesome American blueberry and buttermilk pancakes are a breakfast treat. The almond and vanilla infused pancake batter is met with fresh blueberries.
|1 tbsp||baking powder|
|½ tsp||bicarbonate of soda|
|1 tsp||vanilla extract|
|¼ tsp||almond essence|
|60g||unsalted butter, melted|
You will need an oven-proof non-stick pan.
Preheat the oven to 160°C/Gas 3. Sift all the dry ingredients together in one bowl. Whisk the eggs, milk, buttermilk, vanilla extract and almond essence together in another bowl, then add them to the dry ingredients. Whisk until smooth, then add the melted butter and continue to whisk until thoroughly mixed in. Carefully fold in the blueberries.
Grease a non-stick pan with non-stick spray or brush with vegetable oil. Drop in large spoonfuls of the batter and cook in the oven for about 8 minutes until golden in colour. You can also cook these pancakes on top of the stove but they cook more evenly in the oven.