Sunday Blueberry Pancakes

Yesterday was a full house with full appetites all around so we used the blueberries for Blueberry Pancakes With buttermilk added to the batter, these pancakes are fluffy, soft and light. The blueberries are aromatic and give the pancakes a lovely fruity taste. These keep Dan hopping when he whiips these up because we're plating up  seconds,  and even thirds.

Ingredients
175 g Flour
200 ml Buttermilk
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
4 tablespoons butter - melted
150 g Blueberries
2 tablespoons oil
Icing sugar

Method:
In a large mixing bowl whisk flour, buttermilk, baking powder and soda, salt, and sugar into a smooth batter. Add the eggs and the melted butter and carry on beating. Allow the batter to sit for 20 minutes.

This process allows the egg whites to bind with the flour and buttermilk making the batter silky and smooth.

Heat up some oil in a pan. Now bake your pancakes portion wise until nice and golden on each side. Put on some paper towels to drain off excess oil

Wath the guests "inhale " these.