Blueberry pancakes

Blueberry pancakes Easy Food
Makes 14-15
190g plain flour, gluten-free if necessary
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp salt
360ml buttermilk
60ml fresh orange juice
2 eggs
30g butter
120g blueberries
  1. In a bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. Set aside.
  2. In a separate bowl, whisk the buttermilk, orange juice and eggs together.
  3. Add the wet ingredients to the dry. Stir until just combined, then allow to stand for 10 minutes.
  4. Melt a knob of butter in a large pan over a medium heat.
  5. Add a small ladleful of batter to the pan. Sprinkle a few blueberries over the top. Cook for three minutes or until the edges begin to bubble and the bottom is browned.
  6. Flip the pancake over and cook for another 1-2 minutes until golden brown on both sides. Remove to a plate and cover with foil to keep warm while you cook the remaining pancakes.

Per serving: 84kcals, 2.6g fat (1.4g saturated), 13.2g carbs, 2.4g sugars, 2.3g protein, 0g fibre, 0.126g sodium

Substitute the blueberries for dark chocolate chips for a more decadent version.