Blueberry buttermilk pancakes

Pancakes are simple to make and the topping possibilities are limitless. The key is buttermilk: it's more acidic than ordinary milk, and works with the bicarbonate of soda to give the pancakes extra rise.

Ingreadient

• 170g plain flour
• 1½ tsp bicarbonate of soda
• 1½ tsp baking powder
• 1½ tsp caster sugar
• ½ tsp fine salt
• 2 British Blacktail Medium Free Range Eggs
• 284ml pot Essential Buttermilk
• 20g unsalted butter, melted and cooled
• 1½ tsp vanilla extract
• 2 tsp vegetable oil, for frying
• 150g blueberries, plus extra to serve
• 30g unsalted butter, sliced
• 4 tbsp crunchy almond butter (or other nut butter)
• 2 bananas, sliced
• 4 tbsp maple syrup

Step by step

1. Put the dry ingredients into a large bowl. In a separate bowl or large measuring jug, whisk the eggs, buttermilk, melted butter and vanilla. Pour the wet over the dry ingredients and lightly whisk until combined. Take care not to over-whisk or the pancakes may turn out tough and dry.
2. Heat a large nonstick frying pan and, when hot, brush with ½ tsp vegetable oil. Working in batches, add large spoonfuls of the batter to the pan to make 8 x 10-12cm diameter pancakes, pressing 6-8 blueberries into each as they cook. Keep the heat on medium-low; this is important for light, fufy pancakes – you want them to cook all the way through without burning. Once little bubbles start to appear and the bottom looks golden, flip with a spatula and cook on the other side for a further 2-3 minutes. Keep warm while you make further batches, brushing the pan with more oil as necessary.
3. Put 2 pancakes on each plate, top with slices of butter and a spoonful of almond (or other nut) butter. Finish with sliced banana, extra blueberries and a drizzle of maple syrup.