By
Jessica Dady
published
These mouthwatering blueberry pancakes are packed with tangy, fresh blueberries.
Our blueberry pancake recipe is super quick to whip up and makes 15 pancakes. A change from the classic thick American pancake recipe, this blueberry version is just as good. The batter couldn’t be easier to make either, and it only takes five minutes to prepare. Once your pancakes are done, we suggest serving them up with a healthy drizzle of maple syrup and topping them with slices of banana. Together with the tang of the blueberries, it's the perfect flavour combo.
Ingredients
- 150g (5oz) self-raising flour
- Pinch of salt
- 175ml (6fl oz) milk
- 30g (1oz) butter
- 1tbsp golden syrup
- 125g (4oz) blueberries
- Oil for frying
- Golden syrup, to serve
WEIGHT CONVERTER
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Method
- To make the pancake batter, tip the flour into a bowl and stir in the salt. Gradually whisk in the milk to give a smooth batter. Warm together the butter and golden syrup until the butter has melted, and then beat into the batter. Stir in the blueberries.
- Heat a frying-pan. Grease the base of the pan sparingly, using a sheet of kitchen paper dipped in oil. Spoon tablespoons of mixture on to the base of the frying-pan and spread them out to about 6-7cm (2½-3in) in diameter. Cook for about a minute, then turn over and cook for about 30 seconds longer or until both sides are a light golden colour.
- Remove from the pan and repeat with the remaining batter.
- Serve pancakes with extra golden syrup drizzled over them.
Top tips for making blueberry pancakes:
If the mixture is too runny, add a tablespoon at a time of flour to thicken the batter.
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