American Blueberry Pancakes

Serves 2-3
Calories: 300-400 kcal/serving

BBC Good Food Magazine

Ingredients

100g self-raising flour
1 heaped tsp baking powder
1 egg (small)
170ml milk
75g pack blueberries/raspberries
sunflower oil for cooking

To Serve

maple (or golden) syrup
extra blueberries, raspberries, strawberries, mango and/or banana

 

 

Method

  1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

  2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across.

  3. Make two or three pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

  4. Cover with kitchen paper to keep warm while you use up the rest of the batter.

  5. Serve with maple syrup and fresh fruit.

Return to Index