Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Prep:15 mins
Makes 10 pancakes
200g self-raising flour1 tsp baking powder1 egg300ml milkknob butter150g pack blueberrysunflower oil or a little butter for cookinggolden or maple syrup
STEP 1Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.STEP 2Beat 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.STEP 3Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.STEP 4Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.STEP 5Drop 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.STEP 6Cook 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.STEP 7Cover with kitchen paper to keep warm while you use up the rest of the batter.STEP 8Serve with golden or maple syrup and the rest of the blueberries.
