2.Whisk eggs, buttermilk and butter in large jug. Gradually whisk egg mixture into flour mixture until smooth. Stir in blueberries; pour batter into large jug.
3.Pour ¼-cup batter for each pancake into heated oiled large frying pan. Cook pancakes until bubbles appear on the surface; turn, brown other side. Cover to keep warm. Repeat to make a total of 18 pancakes.
4.Meanwhile, heat oiled large frying pan; cook bacon until crisp. Drizzle pancakes with syrup, serve with bacon.
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