Blueberry Pancakes

Simple and scrummy pancakes, an ideal weekend breakfast for adults and kids alike!

Makes 8-12


  • 200g Juvela Gluten Free White Mix
  • 1tsp baking powder*
  • 1 medium egg, lightly beaten
  • 300ml milk
  • Knob of butter
  • 150g blueberries
  • Sunflower oil, for frying
  • Method

    1. Combine the Mix, baking powder and a pinch of salt in a large bowl.
    2. 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.
    3. Beat in the melted butter, and gently stir in half the blueberries.
    4. Heat a teaspoon of oil in a large non-stick frying pan.
    5. 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.
    6. 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.
    7. Remove from the pan and pop onto a warm plate while you use up the rest of the batter.
    8. Serve with golden syrup and the rest of the blueberries.