Ingredients
2 cups plain flour
gluten-free, see notes below
3 baking powder
2 tbsp caster sugar
2 eggs
lightly beaten
750ml buttermilk
75g unsalted butter
melted
1 cup blueberries
pureed
Extra unsalted butter
for greasing pan
Extra berries, yoghurt and honey
to serve
Equipment
- 1 bowl
- 1 whisk
- 1 large non-stick frypan
- 1 measuring cup
- 1 plate
- 1 oven
Instructions
- Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine.
- Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently (I don’t have the flipping-in-the-air skill perfected yet…) and cook for another minute.
- Transfer cooked pancakes to a plate and keep warm (oven at 120 degreesC) while cooking the rest of the pancakes.
- Serve with extra berries (if your kids will eat them), yoghurt and drizzled with honey
Notes
Tip
This idea comes from Jessica Seinfeld – she makes pink pancakes with beetroot puree – but I just couldn’t do it!
Tip
Serve the pancakes up as you cook them, or if you all want to eat together, start cooking at least 30 minutes before you want to start serving.
Variation
Feel free to experiment with your own fruit and veg purees: the kids will be so excited to have pancakes for dinner!
Storage
The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance and reheat in microwave when needed.
