When it comes to brunch, you can’t beat Blueberry and Chocolate Chip Pancakes. This reasoning is two fold: 1) Blueberries are chockful of antioxidants. 2) Chocolate.
Ingredients-wise you pretty much have all these items in your pantry. You just need buttermilk for the best pancake base. We believe buttermilk is the key to wicked pancakes and scones. If you don’t have buttermilk, no stress, just use milk.
For Blueberry Buttermilk Choc Chip Pancakes, you will need:
1 cup of frozen blueberrys or fresh blueberries
1/2 cup of chocolate chips
1 cup flour
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 Tablespoon rice bran oil
1 egg, lightly beaten
To make Blueberry Buttermilk Choc Chip Pancakes:
Sift flour, salt, sugar, baking powder and baking soda into a large bowl.
Make a well in the centre of the dry ingredients.
In another bowl, combine the buttermilk, oil, and egg. Place in the well and stir through mixture until smooth.
If you prefer to omit the blueberries and choc chips, cook your plain pancake mixture from this stage.
If adding fruit and chocolate, combine the blueberries and chocolate chips and stir through the pancake batter.
Coat a heated small to medium frypan with butter. Ladle the mixture in so you get a 3mm base covering the base of the pan. Flip over as indicated by bubbles rising to the surface of batter and serve when the pancake is golden brown each side.
