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Blueberry pancakes
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Ingredients
- 200 g self-raising flour
- 1 tbsp baking powder
- 1 egg
- 300 ml milk
- knob butter
- 150 g pack blueberry
- sunflower oil or a little butter for cooking
- golden or maple syrup
Instructions
- Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
- Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
- 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.
- 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 golden or maple syrup and the rest of the blueberries.
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