Pancake Day with a Twist: American-style Pancakes with Blueberries
08 February 2018
American pancakes tend to be smaller and fatter than the traditional British ones. These work well stacked up, rather than rolled, and are best with big flavours. If you’ve got the time, these make a great breakfast, piled high with lots of fruit.
- Total Time: 35 mins
Serves: 10
Category: Healthy Eating,Breakfast
Ingredients
- 200g self-raising flour
- 1tsp baking powder
- 1 egg
- 300ml milk
- 1 knob of butter
- 150g blueberries
- Sunflower oil or a little butter for cooking
- Maple syrup (drizzle to your heart's content)
Method
- Mix the flour, baking powder and a pinch of salt together in a large bowl.
- Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
- Beat in the melted butter, and gently stir in half the blueberries.
- Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan.
- Drop a heaped tablespoon of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
- 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.
- Cover with kitchen paper to keep warm while you use up the rest of the batter.
- Serve with maple syrup and the rest of the blueberries.
B&M
