Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 1 egg
- 300ml milk
- knob butter
- 150g pack blueberry
- sunflower oil or a little butter for cooking
- golden or maple syrup
Method
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Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
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Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
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Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
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Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
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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.
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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.
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Cover with kitchen paper to keep warm while you use up the rest of the batter.
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Serve with golden or maple syrup and the rest of the blueberries.