Blueberry Buttermilk Pancakes

Ingredients

Serves: 3-4

2 cups plain flour (sifted)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 tbsps CSR Raw Caster Sugar
2 large eggs
½ cup buttermilk
1 cup milk
50g warm melted butter
1 cup blueberries
Butter or vegetable oil for cooking
CSR Golden Syrup Squeeze for drizzling
Extra blueberries to serving

Method

1. In a large bowl mix together the flour, salt, baking powder, baking soda and sugar. In a separate bowl whisk the eggs, then add the milk and buttermilk and whisk through.

2. Make a well in the centre of the dry ingredients and pour in the egg and milk mixture. Mix batter until combined then stir in melted butter. Gently fold in blueberries.

3. Heat a large pan to a medium heat. Add a little oil or butter to the pan and ladle about a quarter cup of mixture into the pan. Cook until air bubbles appear (about 2-3 mins) then flip and cook about 1-2 mins on the other side. Place pancake to on a plate in a slightly warm oven and repeat process until all pancakes are cooked.

4. Serve pancakes as stacks with extra blueberries and a generous drizzle of golden syrup.

Comments

To help stop the blueberries from bleeding whilst cooking, gently arrange them on top the mixture once in the pan.

Golden Syrup Squeeze

Ingredients: cane sugar, water

CSR Golden Syrup Squeeze is lighter in colour and taste than CSR Original Golden Syrup.

Its subtle caramel taste makes it perfect as a spread or topping. Squeeze it on toast, cereal or bananas for a great tasting breakfast, for lunch on freshly baked bread or in milkshakes and after dinner on desserts - ice cream and waffles.

With its no-mess, non-drip bottle, CSR Golden Syrup Squeeze is ideal for kids to serve themselves. The bottle can also be stored upside down when contents are low, with no mess.

Raw Caster Sugar

Ingredients: Cane sugar

CSR Raw Caster Sugar is one of baking’s best kept secrets! CSR Raw Caster Sugar combines the honey-like flavour of raw sugar with a finer crystal size that is ideal for baking. The smaller crystal size dissolves quickly and caramelises evenly, giving baked goods a lovely light golden brown finish.