Blueberry pancakes

• serves 4

• Preparation time: 30

• Cooking time:

Ingredients

2 cups self-raising flour
1 teaspoon baking powder
1/3 cup caster sugar
600ml buttermilk
2 eggs, lightly beaten
60g butter, melted and cooled
1/2 cup fresh or frozen blueberries

Method

1. Sift flour, baking powder and sugar in medium bowl. Combine buttermilk, eggs and butter in a jug. Make a well in centre of dry ingredients. Pour in buttermilk mixture and whisk to combine. Stand for 10 min.
2. Heat a large non-stick frying pan over medium heat. Lightly grease pan with butter. For each pancake use 1/4 cup of the mixture and sprinkle over a few blueberries. Cook for 2 min or until bubbles appear on the surface. Turn over and cook a further 1 min.
3. Remove pancake from pan and keep warm. Repeat with remaining mixture and more butter as needed. Serve in stacks with extra blueberries, a dollop of ricotta and a drizzle of honey.

Notes