Blueberry Pancakes
Simple and scrummy pancakes, an ideal weekend breakfast for adults and kids alike!
10mins
Makes 8-12
Easy
Ingredients
Method
- Combine the Mix, baking powder and a pinch of salt 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 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.
- Remove from the pan and pop onto a warm plate while you use up the rest of the batter.
- Serve with golden syrup and the rest of the blueberries.