Blueberry pancakes with maple syrup recipe

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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
Prep Time 15 minutes
Cook Time 20 minutes

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

  • Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl
  • Beat 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.
  • 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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