flippin' good blueberry pancake recipe.
Updated: Feb 23
The perfect start to a lazy weekend.
Makes 4 pancakes.
100g self-raising flour
0.5 tsp baking powder
150ml milk (of your choice - I use almond milk and it works just the same)
dollop of butter (for the pan)
75g blueberries (1/2 a pack - larger ones sliced in half)
Optional Toppings: raspberries, banana, maple syrup, golden syrup, bacon (anything you want they're your pancakes)
Mix the flour, baking powder, egg, milk and blueberries into a bowl or large jug to form a thick-ish mixture with no balls of flour left.
Heat a non-stick pan to a high heat and put a dollop of butter in the pan. Use the pan or a spatula to spread the butter around.
Either spoon or pour some of the mixture into the centre of the pan. The pancakes should not reach the edges of the pan and be at least 1 cm thick.
Use a spatula to flip the pancakes after 1 minute or when one side is golden brown.
Serve with your favourite syrup or sauce and fresh fruit or bacon. The pancakes will be good for the day after, just reheat in the oven on a low heat.
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