Recipes+
Ingredients
Method
1.Sift flour into a large bowl. Stir in 1/3 cup of the sugar. Make a well at centre. Whisk buttermilk and eggs in a large jug; pour into dry ingredients. Stir to combine.
2.Heat a large non-stick frying pan over moderate heat. Brush with a little melted butter; wipe with paper towel. For each pancake, pour 1/4 cup batter into pan; cook for 1-2 minutes or until bubbles appear on surface and pancake is golden brown underneath. Turn; cook for 1-2 minutes more or until golden and cooked. Transfer to a large heatproof plate. Cover to keep warm.
3.Meanwhile, place blueberries and remaining sugar in a medium saucepan over low heat. Cook and stir for 3-4 minutes or until heated and syrupy.
4.Stack pancakes on serving plates. Top with cream, then drizzle with maple syrup and blueberries.
No self-raising flour? Add 2 teaspoons baking powder to 1 cup plain flour.
Note
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