Blueberry pancake recipe

Light, fluffy and fruity, these pancakes are a US classic. Serve them stacked high with syrup and added fruit

Nutrition and further info

Nutrition: per serving (without having syrup)

Elements

Baking powder

Baking powder is a raising agent that is frequently utilised in cake-producing. It is produced from an alkali…

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

A single of the most extensively employed substances, milk is often referred to as a comprehensive foods. Even though cow…

Butter is manufactured when lactic-acid generating bacteria are extra to cream and churned to make an…

Blueberries are 1 of the handful of edibles native to North America and credited with being…

Sunflower oil

A selection of oils can be used for baking. Sunflower is the one we use most frequently at Great Meals as…

Maple syrup

The growing spring sap of a quantity of varieties of maple tree …

Combine collectively 200g self-raising flour, one tsp baking powder and a pinch of salt in a huge bowl.

Beat one egg with 300ml milk, make a nicely in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.

Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.

Heat a teaspoon of sunflower oil or modest knob of butter in a massive non-stick frying pan.

Drop a massive tablespoonful of the batter per pancake into the pan to make pancakes about seven.5cm across. Make 3 or four pancakes at a time.

Cook for about three minutes above a medium heat until finally tiny bubbles seem on the surface of every pancake, then turn and cook one more 2-three minutes until finally golden.

Cover with kitchen paper to keep warm even though you use up the rest of the batter.

Serve with golden or maple syrup and the rest of the blueberries.