There are a plethora of pancake recipes around, the one I used for these came from Sophie at The Cake Hunter via the Company weekly edit which I get through my wonderful clever iPad which I love. Sophie has a great blog packed with recipes and baking tips coupled with fantastic photos which is definitely worth checking out.
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I managed to make 6 massive, thick pancakes from a recipe that should yield around 10....I suspect my additions to the batter didn't help.
Blueberries are a superfood and are packed with antioxidants, stick them in your pancakes and you get a huge health whammy, I promise!
Cover them in peanut butter and it ups the protein content....
For the second batch I mixed plain chocolate chips through the batter which was a brilliant idea. I am a food genius. I used agave nectar to top mine because I'm not a big fan of honey.
I did make a few changes to the original recipe, such as using coconut oil instead of vegetable oil for the batter and to fry the pancakes up, and using almond milk to thin the batter out as I'm cutting back on dairy. Use an alternative if you wish, they will still taste wonderful.
Fluffy Buttermilk Pancakes
190g plain flour
60g caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1 large egg
284ml buttermilk
50ml coconut oil
glug of almond milk
fun things to add to the batter such as blueberries, chocolate chips, cinnamon or ginger.
1) Mix all ingredients together, add the almond milk slowly and mix through until batter becomes thinner.
2) Heat the pan over a medium/high heat and use 1 tsp coconut oil to fry the pancakes.
3) Blob 1 tbsp of batter into the pan and spread it to a pancake-shape; cook until top side bubbles before flipping and cooking the other side.
4) Eat warm and enjoy.
5) The next day, give up chocolate, sweets, smoking, alcohol and general fun for Lent.
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