Buttermilk & blueberry pancakes – Food & Home Magazine
Light, fluffy and bursting with juicy blueberries, these buttermilk & blueberry pancakes are the perfect weekend breakfast or brunch recipe.
Ingredients
- 3 large, free-range eggs, separated
- 2 x 284ml pots buttermilk
- 60g butter, melted, plus extra for frying
- 300g plain flour
- 1tsp salt
- 1tsp bicarbonate of soda
- 150g blueberries, plus extra to serve
- Maple syrup and streaky bacon, to serve
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