I saw one of my favourite bands this week. I was slightly distracted during the concert when Fink started singing “Blueberry Pancakes”. My mind wandered to my blueberry pancake recipe. Would I add buttermilk to my mixture? How would I incorporate the blueberries? Buckwheat flour or plain flour? My “foodie daydream” didn’t last that long as the music was amazing and it put me back in the room quite quickly.

These pancakes are not the ones I would normally make for pancake day this tuesday (if you’re looking for a “classic” pancake day recipe, check out Delia’s). More something for breakfast/brunch or even a dessert. If you’re in London this Tuesday, check out The Great Spitalfields Pancake Race. Good luck to everyone who’s tossing pancakes on tuesday!

This recipe is taking part in this month’s Click photography event. Check out for other “flour” based photography.

Blueberry pancakes
serves 4

Pancake mixture
125g plain flour
125g buckwheat flour
2 tsp of baking powder

4 tbsp sugar
1 tsp vanilla essence
2 eggs
250ml buttermilk (or 125ml milk/125ml yoghurt)
150g butter, melted (save a couple of tablespoons for frying the pancakes)

Blueberry mixture
250g blueberries (keep a handful for the garnish)
5 tbsp sugar (this may depend on how sweet your blueberries are)
150ml water
150g crème fraîche
Mint leaves (optional)

To make the blueberry mixture: throw all the blueberries (apart from a handful) into a pot with the sugar and water. Cook until the blueberries have softened and the sugar has dissolved. The water should have become syrupy and purple coloured. Now make the pancake batter. Place all the dry ingredients into a bowl, make a well in the middle, crack the eggs and add the buttermilk. Mix until well combined. Add 3/4 of the blueberry mixture to the pancake batter. For a marbled effect swirl a knife through the mixture otherwise combine until you have a “blueberry” colour.

Heat the frying pan to a medium heat. Add the butter and then a spoonful of the mixture. Turn the pancake over when bubbles start appearing on the surface and the edge firms up. Roughly 2 minutes on each side. Serve with a dollop of crème fraîche and some more of the blueberry mixture. Garnish with some fresh blueberries and mint.