Blueberry Pancakes

Make them the night before, fry in the morning.

Ingredients
For 9 pancakes

150g refreshed starter
150g soy milk
200g self-raising flour
2 punnets blueberries
Sparkling Water
Oil to fry
Maple syrup
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Method
Mix the first three ingredients and rest in the fridge overnight.

In the morning mix in sparkling water a little at a time until you have a batter which is just pourable.

Fry in batches in a generous amount of oil, don’t let the pan get too hot. One ladleful of batter, with a few blueberries dropped on top, per pancake. Flip the pancakes when the top starts to bubble and set.

Have the rest of the blueberries on the side and drizzle on some maple syrup.