Okay, this is nothing ground-breaking or exceptional but sometimes we just loveee a good classic. These American-styled blueberry pancakes are thick and super fluffy. And what’s great about this recipe is you can replace the blueberries with anything you want – bananas, cinnamon, raspberries, the possibilities are endless.

There are a few things to note:

1. Baking soda: you need the baking soda to help the pancakes rise. It is crucial so don’t skip it.
2. Buttermilk: another essential ingredient to help make these pancakes super fluffy and moist. If you don’t have buttermilk on hand, you can add 1 tbsp of lemon juice or vinegar into a cup of milk. Use this ratio to make buttermilk.
3. Frying: i like to fry fry on medium heat to let the pancakes have time to cook through before it burns. Don’t worry, the first pancake always turns out ugly, don’t stress.

Ingredients

2 tbsp sugar
1 lemon, zest
250g plain flour
1 tsp baking soda
1 tsp salt
480ml buttermilk
50g butter
2 eggs
1/2-1 cup blueberries, extra for garnish

Method

1. In a mixing bowl, rub together the sugar and lemon zest with your fingers. This helps the oils in the zest to come out and maximise its flavour.
2. Add in the dry ingredients and mix well. Follow by the wet ingredients plus the blueberries and again, mix well.
3. In a pan over medium heat, melt some butter and pour in ~1/2 cup of batter. Wait until the edges are cooked and the surface is bubbly, then flip to cook the other side.
4. Top with butter, maple syrup and more blueberries. Serve