Extra Fluffy Blueberry Pancakes

1. Frozen blueberries – take straight out of freezer, do not thaw (it will leave streaks). Break up with your fingers, add to batter, do minimal stirring, just to disperse. Do not over stir – they bleed into the batter (nobody wants blue pancakes!)

Blueberries come in 125g punnet here in Australia, so I use about 1 1/2 punnets. I toss the leftovers into the pan to warm through then add them onto the stack.

Alternatives:Other small frozen or fresh berries, or chocolate or other chips!

2. Baking soda (aka bi carbonate soda)is 3 – 4 x as strong as baking powder (which isdiluted baking soda). Adding a touch of this in addition to baking powder gives these pancakes extra rise. If you don’t have it, add an extra 1 tsp baking powder – rises just slightly less. 🙂

3. Vinegar – activates the baking soda, giving the pancakes extra rise. Read in post for more info. Cannot taste it! Can sub with: lemon juice or other clear vinegar (apple cider, rice vinegar)

4. Ice cream scooper with lever is ideal here, standard size is 1/4 cup!

General: – These are not too sweet because the assumption is that they’re doused with maple syrup! – Fluffy but not crazy thick. Too thick and it’s too “bready”. We want soft and fluffy!– Do not leave batter sitting around – the rising power will dissipate. – Can use 1 cup self rising flour instead of flour + baking powder (but still need baking soda) – Can use 3/4 cup buttermilk instead of milk and vinegar

4. Nutrition per pancake excluding toppings (because I cannot be held responsible for how much you use!)