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Buttermilk blueberry pancakes
Big fluffy pancakes made with oats, buttermilk and blueberries. If you have time, let the pancake batter rest for about 20 minutes before cooking.
Ingredients
Serves: 4
- 120g oats
- 60g plain flour
- 2 teaspoons caster sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 2 eggs, beaten
- 475ml buttermilk
- 150g frozen blueberries
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Heat a lightly oiled non-stick frying pan or flat griddle pan over medium high heat.
- In a large mixing bowl, mix together oats, flour, sugar, salt, bicarbonate of soda and baking powder. Stir in eggs and buttermilk. Fold in blueberries. Let the batter rest for about 20 minutes.
- Pour or ladle the pancake batter onto the pan, about 60ml for each pancake. Brown on both sides and serve warm.
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Reviews & ratings
Average global rating:
(68)
Reviews in English (59)
My husband and I loved these! Don't know what the "too runny" thing is about... Here are the things I did a little differently: 1- I mixed the batter and let it sit while I heated the pan; 2- I used a whisk to beat the eggs into the batter; 3- I dropped the frozen blueberries into the batter after I had poured the batter into the frying pan - I didn't add them to the batter in the bowl. Don't know what was the trick - but these were delicious and we'll be making them again. Thanks for a _wonderful_ Sunday morning! - 23 Jan 2005 (Review from Allrecipes US | Canada)
The batter was so thin..I ended up adding about 1/4 cup more flour, and letting it sit for about 30 minutes. The oats kind of sucked up the liquid, and it was much more manageable that way. They were very tasty! - 11 Feb 2002 (Review from Allrecipes US | Canada)
Hmmm. Maybe I did something wrong but they were too thin and I had to add extra flour. They were a bit doughy. - 05 Jun 2000 (Review from Allrecipes US | Canada)