Fluffy Blueberry Pancakes

Flat pancakes are almost always a batter problem, not a pan problem. Resting the batter for 10 minutes lets the flour hydrate and the baking powder get to work — that’s the whole secret to a tall, fluffy stack.

Ingredients

• 250g plain flour; 2 tbsp sugar
• 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt
• 300ml buttermilk; 2 eggs; 60g melted butter, plus extra for the pan
• 150g blueberries, plus extra to serve
• Maple syrup, to serve

Instructions

1. Whisk the dry ingredients. In a second bowl, whisk buttermilk, eggs, and melted butter. Combine with a few strokes — lumps are fine. Rest 10 minutes.
2. Fold in the blueberries. Heat a buttered skillet over medium heat.
3. Ladle 60ml batter per pancake. Flip when bubbles pop on the surface and the edges look set, about 2–3 minutes per side.
4. Stack high, add butter, berries, and an unreasonable amount of maple syrup.

Club tip

Keep the heat at medium, not high. Golden-brown outsides with cooked-through centres need gentle heat and a little patience.