Number of servings : 4
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
1 cup (250 mL) self-rising flour
1 tbsp (15 mL) sugar
1/2 tsp (2 mL) baking soda
1-1/2 cups (375 mL) low-fat buttermilk
2 tbsp (30 mL) vegetable oil
1 large egg
1 tsp (5 mL) vanilla
1 pint (2 cups / 500 mL) fresh blueberries
1/4 cup (60 mL) blueberry or maple syrup
- Whisk flour, sugar, and baking soda in medium bowl. Make a well in centre of mixture. Measure buttermilk in large measuring cup; whisk in oil, egg, and vanilla until blended. Pour into well and whisk just until moistened. Let stand 5 minutes.
- Meanwhile, coat large nonstick griddle or skillet with nonstick cooking spray and set over medium heat until hot but not smoking. For each pancake, pour about 2 tbsp (30 mL) batter onto griddle and scatter a few blueberries onto each pancake.
- Cook until bubbles appear all over cakes and those around edge start to burst, about 3 minutes. Turn and cook until undersides are golden, 1 to 2 minutes longer. Serve pancakes topped with remaining berries and syrup.