Perfect Blueberry Pancakes

Makes about 10 of the most delicious side-dish sized pancakes

This is a modification of a Neil Perry recipe from his book “Good Food”. Neil Perry is one of Sydney’s gods of food and amongst many other things he owns and runs two of Sydney’s better restaurants, XO and Rockpool. I’ve tried several of Mr Perry’s recipes and they are superb.

The pancakes in this recipe are similar in taste and texture to the buttermilk pancakes that are in Neil Perry’s book. I found the original pancake recipe took too long to cook and the middle was still a little too moist for my taste, even when I spread around the dough during the pouring. In his cookbook Neil Perry says that his recipes are a starting point. So I started, and changed things a little.


150g (5 ½ oz or 1 cup) fresh of frozen blueberries
150g (5 ½ oz or 1 cup) plain (all purpose) flour
2 tablespoons caster (superfine) sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon of salt
½ teaspoon of cinnamon powder
2 eggs
500ml (2 cups) thick natural Greek style yoghurt
80g  (3oz) unsalted butter melted

Sift all the dry ingredients into a large mixing bowl. In another smaller bowl beat the eggs until they are frothy. Add the yoghurt and eggs to the dry ingredients and mix well. Then stir in the melted butter.

Pour out enough dough for a pancake into a heavy based frying pan over medium heat (I use an electric grill plate). Spread the dough around a little so the pancake isn’t too thick and place several blueberries on the cooking dough. Cook the pancake until the formed bubbles have broken and the top has started to look a bit dry. This is the time to turn the pancake over and cook for 2 more minutes.

Serve with maple syrup and butter.

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