Blueberry and vanilla pancakes

• Nutrition

• 1 1/2 cups milk
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups White Wings self-raising flour
• 1/4 teaspoon bicarbonate of soda
• 1/3 cup caster sugar
• 25g butter, melted
• 1 teaspoon vanilla extract, extra
• 1 1/2 cups fresh or frozen blueberries
  1. Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined. Stir in extra vanilla and blueberries.
  2. Step 2
     Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve.