Adam Liaw’s blueberry pancakes

Name: Adam Liaw’s blueberry pancakes
Cook time: 2 h 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 450ml milk; 1 tsp vanilla extract; 2 eggs; 350g self-raising flour; 50g caster sugar; 1 tsp baking powder; 1 cup small blueberries, plus extra to serve; 75g butter, cut into thick cubes; maple syrup, to serve

Adam Liaw

February 25, 2025

easyTime:2 hours +Serves:4

Blueberry and cinnamon are great partners. The sugar mix here goes heavy on the cinnamon, as the maple syrup provides the sweetness.

Ingredients

450ml milk
1 tsp vanilla extract
2 eggs
350g self-raising flour
50g caster sugar
1 tsp baking powder
1 cup small blueberries, plus extra to serve
75g butter, cut into thick cubes
maple syrup, to serve

Cinnamon sugar

1 tbsp caster sugar
1 tsp ground cinnamon

Method

Step 1
Make your pancake batter the night before. Combine the milk, vanilla, eggs, flour, sugar and baking powder in a blender and blend to a smooth mixture. Refrigerate overnight.
Step 2
Heat a non-stick frying pan (or two) over a medium-low heat. Fold the blueberries through the pancake mixture, then ladle about a third of a cup of batter onto the pan, without adding any butter or oil, and cook for about a minute. If the blueberries aren’t evenly distributed, you can pluck a few from the batter and add them to each pancake.
Step 3
Cook the pancakes for about 3-4 minutes, until the bottom is golden brown and the sides of the pancake are set, then flip and cook for a further 3 minutes or so until cooked through.
Step 4
For the cinnamon sugar, mix the ingredients together.
Step 5
Serve the pancakes with a good pat of butter, a few extra blueberries, a sprinkle of the cinnamon sugar and a drizzle of maple syrup.

Adam’s tip: Making pancake batter the night before gives the flour enough time to hydrate and allows the gluten to relax. The result will be lighter, fluffier pancakes every time.

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