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1
Mix all dry ingredients together into a large bowl.
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2
Meanwhile, mix all the wet ingredients into another bowl.
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3
Add the dry ingredients into the wet, thoroughly mix.
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4
If batter is very thick and won't drip off spoon, add a tiny bit more water.
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5
If batter is too thin and dribbles easily off the spoon, add more flour.
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6
Mix again.
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7
Add the blueberries.
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8
Very gently mix blueberries inches For batter that isn't so blue, toss your berries in a bit of flour before adding.
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9
This locks in the juice during cooking.
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10
Heat a non-stick frying pan to medium (6) and lightly oil with cooking spray, butter, or liquid oil.
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11
Spoon some of the batter into the pan, forming circles about as big as the palm of your hand.
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12
Fill the pan with circles, but try not to touch them together.
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13
If they get stuck together, cook them for a moment, then separate.
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14
Cook until top side is dry (not shiny) and bubbles begin to form.
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15
Check bottom side for doneness (just turning golden brown) and flip when ready.
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16
Flip pancakes towards the centre of the pan so they don't fall on the floor.
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17
If your pancake lands on another, cook for 10 seconds before relocating it.
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18
Do not press pancakes flat with a spatula or they won't be fluffy.
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19
Cook other side until brown, store hot between two plates or bowls to keep warm before serving.
