Fluffy Blueberry Pancakes
Fluffy pancakes, perfect for the summer season!
INGREDIENTS
200g self-raising flour
1 + ½ tsp baking powder
1 tbsp caster sugar
3 large eggs, whisked
25g melted butter
200ml milk
150g blueberries
Oil for cooking
METHOD
1. In a large bowl, mix the self-raising flour, sugar and baking powder.
2. Make a well in the centre and add the whisked eggs and milk.
3. Whisk until you have a smooth batter.
4. Add the melted butter and half of the blueberries and mix. Let the batter rest for 5 minutes.
5. Pour a little oil in a large non-stick frying pan.
6. When the oil in hot, using a large tablespoon, drop 3 or 4 blobs of batter in the frying pan.
7. Cook for about 3 min over medium heat, until you see bubbles forming on the top of all the pancakes. Turn them and cook for a further 2 to 3 minutes until they are lovely and golden.
8. Keep on repeating until you have use all the batter.
9. Serve warm with the rest of the blueberries and a drizzle of maple or golden syrup on top.
TIPS
If you do not have a large frying pan you can make larger individual pancakes in a smaller one, just cooked them at lower heat for a bit longer on each side.
If you omit the blueberries, you can use this recipe to make plain pancakes and then you can serve them with any fresh fruit you have and some natural yoghurt.
If you have any strawberries, blueberries, blackberries lying around in the fridge that had gone too soft, use them to make a quick fruity sauce for the pancakes. Put them in a saucepan with a little bit of water and sugar, cook them on low heat until the berries are just starting to soften. Remove from the heat and gently mash with a fork. It is delicious served with plain fluffy pancakes.
