1. Put the flour, sugar, bicarbonate of soda, baking powder and salt in a bowl. Add half the buttermilk, the egg and the vanilla extract.
2. Whisk everything together to make a batter. Add the remaining buttermilk and whisk until smooth.
3. Add the blueberries and mix them into the batter gently. Try not to squash them.
4. Lightly oil and heat a non stick frying pan. Drop in 2 tablespoons of batter per pancake. Cook for 1 1/2 to 2 minutes until golden underneath and bubbling on top. Flip over and cook for a further 1 to 2 minutes. Serve with maple syrup.
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|Serving Size: 1 Serving (570g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 80 (9%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 199.7mg||61 %|
|Sodium 1061.6mg||37 %|
|Potassium 756.2mg||20 %|
|Total Carbohydrate 159.6g||47 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 155.5g|
|Protein 32.3g||46 %|
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Calories per serving: 858
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