Source photo: Alnatura
Source photo: Alnatura
Sieve the flour and baking powder into a bowl and add the sugar. In a second bowl, whisk the eggs until foamy.
Add the milk and buttermilk.
Fold the flour into the egg mixture and leave the batter to stand for 10 minutes.
Stir in the blueberries.
Heat a spoonful of batter in a preheated, lightly greased, non-stick pan. The pancakes should be about 10 cm in diameter.
As soon as the batter begins to bubble, turn the pancakes over and cook until done.
Serve with the maple syrup.
Tip
These pancakes taste great served with melted butter.