- List Of Ingredients
- 2 eggs
- 400ml buttermilk
- 1 vanilla pod
- 200g wholegrain stoneground spelt flour
- 100g plain flour
- 1 tsp baking powder
- 1⁄2 tsp bicarbonate of soda
- 1 1⁄2 tsp coarse sea salt
- 300g fresh blueberries
- 75g butter, for frying
- runny honey or syrup, to serve
- Serves 4 (12 Pancakes)
To make the pancake batter, beat the eggs together in a large mixing bowl. Add the buttermilk and beat again. Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. Mix the vanilla seeds, flours, bicarbonate of soda and salt together, then add to the egg mixture and beat again until smooth. Mix in 125g of the blueberries.
Melt a little butter in a frying pan and, using a soup spoon, place 3 separate spoonfuls in the pan so that you fry 3 small round pancakes at a time, turning them gently once, until nicely browned on both sides. Keep each batch warm under a tea towel while you cook the rest.
Serve right away, topped with more fresh blueberries and honey or syrup.
TIP: If you want to lose weight, eat one pancake with 100g fruit as your weekend treat, but don’t add any honey or syrup.