Get kids to help prepare a batch of American-style pancakes. The zesty-berry topping makes these a healthy brunch option
Prep:10 mins
Makes 14-16
200g plain flour1 tsp cream of tartar½ tsp bicarbonate of soda1 tsp golden syrup75g blueberryzest 1 lemon200ml milk1 large eggbutter, for cooking
STEP 1First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.STEP 2Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.STEP 3Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.
