I woke up this morning craving blueberry pancakes!!! So, I skimmed the kitchen cupboards for ingredients and popped out to purchase the fresh blueberries and golden syrup.. It is the first time I have actually made blueberry pancakes as they are something that I would very rarely order for brunch at a restaurant… I think that is going to change… 🙂 these little gems got top marks 🙂 And the blueberries literally ooooze out with each delish bite!! Please do yourself a favour, and give these a go!! nom nom nom…
200g self-raising flour
1 tsp baking powder
knob of butter
butter for cooking
golden or maple syrup
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. Make three or four 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. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.