Blueberry Buttermilk Pancakes - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
1 tbsp baking powder
1/4 cup granulated sugar
1 2/3 cups buttermilk
2 None eggs
4 tbsp butter, melted, plus extra, for cooking
5.25 oz frozen blueberries
None None maple syrup, to serve
None None low-fat yogurt, to serve

Preparation

Sift flour, baking powder and 1/2 tsp salt into a large mixing bowl. Add sugar. Whisk together buttermilk, eggs and melted butter. Gradually mix into dry ingredients. Fold in blueberries.
Heat a little butter or oil in a frying pan over medium heat. Cook pancakes, each around 1/3 cup batter, for 2-3 mins, until bubbles form. Flip over and cook for another 2-3 mins, until golden and cooked through. Repeat with remaining batter. Serve with maple syrup and yogurt.