1. Sift flour with sugar, bicarbonate of soda and 1 teaspoon salt into a bowl. Combine buttermilk, milk, melted butter and egg in a jug. Stir milk mixture into flour mixture to just combine. The batter should still be a little lumpy.
2. Heat a little extra butter in a non-stick frying pan on medium. In batches, spoon ¼cup measures of batter into pan, allowing room for spreading. Press five blueberries into each pancake and cook for 1 minute, until bubbles appear. Turn and cook for another minute, until golden. These are a little more difficult to turn than other pancakes but you’ll quickly learn to flip them without breaking. Transfer to a warm plate while cooking remaining pancakes, adding more butter as needed.
3. Top with remaining blueberries and drizzle with maple syrup to serve.
• Always sift dry ingredients, such as flour, raising agents and spices, into a bowl before combining them with the liquid ingredients. This ensures your batter will be light and airy.
• Don’t overmix the batter or it can result in flat, dense pancakes. Make a well in the centre of the dry ingredients, and then add the combined liquid ingredients. Use a whisk to gradually draw the dry ingredients into the liquid, whisking constantly until a smooth batter forms.
• Use a silicone pastry brush to lightly grease the pan between each batch of pancakes, and wipe the pan regularly with paper towel to avoid butter residue burning and turning pancakes black.
“These fluffy pancakes, with no eggs or baking powder, are fabulously light. The combination of buttermilk and bicarbonate of soda makes these the lightest pancakes ever created. Serve with yogurt, cream or sour cream and sliced strawberries, raspberries or blueberries, or just lemon juice and sugar.” Suzanne, Food Director