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.

Continue this edition

The March 2 Edition