Specifications

26
Blueberry Oat Buttermilk Pancakes
Makes 16 pancakes
Plates: Griddle
Position: Fully Open
Selector: Griddle
170g blueberries (fresh or frozen)
110g plain flour
115g rolled oats
35g wholemeal flour
55g brown sugar
1 tsp baking soda
½ tsp salt
460-500mls buttermilk
2 large eggs, lightly beaten
3 tbsp vegetable oil
n Preheat the griddle plates on 200°C.
n Put the blueberries into a small bowl. Sprinkle with 1 tablespoon of the flour and toss
to coat; reserve.
n Put the remaining flour, oats, wholemeal flour, brown sugar (break up any lumps),
baking soda, and salt into a medium bowl; stir with a whisk. Put the buttermilk, eggs
and oil into a small bowl; stir.
n Add the liquid mixture to the dry ingredients and stir with a whisk until blended.
Gently fold in the blueberries.
n Drop the batter onto the griddle plates, using a quarter of a cup measure. Cook the
pancakes for 3 to 3 1/2 minutes. When pancakes are bubbling on the top, turn and
cook for an additional 2 1/2 to 3 minutes. Blueberry Oat Pancakes are best served
hot. Pancakes can be kept warm by placing them on a rack on a baking sheet in a
low (100°C) oven while cooking the remainder. Serve with maple syrup and butter as
desired.