Wholemeal American blueberry pancakes with maple syrup

Ingredients

For 1 serving

• Whole wheat flour50 g
• Buttermilk90 ml
• Eggs1
• Baking powder3 g
• Blueberries70 g
• Maple syrup2 teaspoons
• Sunflower oil1 teaspoon

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Rinse the blueberries in a sieve and pat them dry with kitchen paper.
2. In a bowl, mix the wholemeal flour with the baking powder; crack the egg into the centre, pour in the buttermilk and whisk only until no dry flour is left: a few lumps are fine, overmixing makes rubbery pancakes.
3. Heat a non-stick frying pan over a medium heat, grease it with a little sunflower oil spread with kitchen paper and pour in small ladlefuls of batter, leaving space between them.
4. Dot a few blueberries over each pancake and cook for 2–3 minutes, until bubbles appear on the surface and the edges look dry.
5. Flip the pancakes with a spatula and cook for another 1–2 minutes, until golden underneath and puffed; grease the pan again and carry on with the remaining batter.
6. Stack the pancakes on a plate, top with the remaining blueberries and the maple syrup and serve hot.