Blueberry pancakes with ‘irresistible’ whipped demerara butter

Start by making the whipped butter. Add the butter to a bowl and whisk until it’s airy, light and mousse-y. Add the demerara sugar; whisk again to combine. Set aside.

Step 1

Heat a large, non-stick skillet or plancha over medium heat.

Step 2

In a medium-sized mixing bowl, combine the flour, caster sugar and salt and whisk to combine. In a measuring jug, combine the milk and egg and whisk to combine. Pour into the dry mix, then add the melted butter. Whisk to combine until there are no dry bits visible, although it will still be a little bit lumpy. (If you try to whisk until smooth, you risk over-mixing the batter.)

Step 3

Depending on the size of your pan, you can cook several pancakes at once or one at a time. Grease the pan with a thin film of butter and ladle some pancake batter, about 10cm in diameter, onto the skillet. Let it cook for about 30 seconds before sprinkling a small handful of blueberries onto the wet batter. Allow it to continue cooking until the underside is deeply golden and a few bubbles are appearing at the edges. Flip and cook for another minute or two before setting aside on a plate in a warm oven. Cook the remaining pancakes.

Step 4

Serve with a dollop of whipped butter and a drizzle of maple syrup.