Blueberry Wholemeal Pancakes

Blueberry Wholemeal Pancakes

Serves7
Cooking time 48m

Adding plump, juicy blueberries to whole wheat pancake batter makes them healthier (and better!). It's a great way to start your day with a hefty serving of fruit. Drizzle some maple syrup for that extra indulgence.

Ingredients

2 cupswholemeal flour

1/4 cupnatural sugar

2 1/2 tspbaking powder

1/2 tspbaking soda

1/2 tspsalt

2 cupslow-fat buttermilk

1/2 cuplow-fat margarine, melted

2 punnetsDriscoll's blueberries, plus more for garnish if desired

2large eggs

Method

  1. Batter

    Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside. In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently.

  2. Cooking

    Preheat oven to 95°C. Heat a nonstick pan over medium heat. Let a few drops of cold waterfall on the surface. If water bounces, sputters and instantly evaporates, pan is ready. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden. Place pancakes on a heatproof platter and keep warm in the oven. Repeat with remaining batter.

  3. Serving

    Garnish with additional blueberries if desired.