Blueberry Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups flour
• 2 tablespoons caster sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pinch ground nutmeg
• 2 large eggs
• 2 cups buttermilk
• 8 tablespoons butter, melted
• 1 cup fresh blueberries (wild are best, but failing that, cultivated will do) or 1 cup frozen blueberries (wild are best, but failing that, cultivated will do)

Recipe

• 1 sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large mixing bowl.
• 2 put the eggs into a medium bowl and beat until frothy.
• 3 beat in the buttermilk, mixing well.
• 4 stir the buttermilk mixture into the dry mixture, mixing to combine.
• 5 stir in half of the melted butter.
• 6 heat a large cast iron skillet over medium heat. (if you are lucky enough to have one, if you don’t a large non-stick one will do)
• 7 treat the skillet with some of the remaining butter.
• 8 make 2 to 3 pancakes at a time by ladling 1/3 cup of batter for each pancake into the skillet, keeping about ½ inch between the pancakes.
• 9 scatter some blueberries on top of each.
• 10 cook until bubbles form on the tops of the pancakes and bottoms turn golden brown. (about 2 to 3 minutes)
• 11 flip over and continue to cook until the bottoms are golden and the centers are cooked through. (about 2 minutes more)
• 12 repeat process, greasing skillet each time with more butter.
• 13 keep pancakes warm in a slow oven until all are cooked.
• 14 serve with pats of butter and maple syrup.
• 15 cooked bacon is heavenly with these!