Buttermilk Pancakes With Blueberries And Maple Syrup - cooking recipe

Ingredients

2 1/2 cups self-rising flour
2/3 cup sugar
2/3 cup buttermilk
2 None eggs, at room temperature
None None Melted butter, to grease
10 oz frozen blueberries
None None Butter and maple syrup, to serve

Preparation

Sift flour into a large bowl. Stir in 1/3 cup of the sugar. Whisk buttermilk and eggs in a medium bowl. Stir into the dry ingredients until well blended.
Heat a large nonstick skillet on medium heat. Brush with a little melted butter; wipe with paper towel. For each pancake, pour 1/4 cup of the batter into pan. Cook for 1-2 mins or until bubbles appear on surface and pancake is golden brown underneath. Turn; cook for 1-2 mins or until golden and cooked. Transfer to a large plate. Cover to keep warm.
Meanwhile, place blueberries and remaining 1/3 cup sugar in a medium saucepan on low heat. Cook and stir for 3-4 mins or until heated and syrupy.
Stack pancakes on serving plates. Top with butter, then drizzle with maple syrup and blueberries.