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.
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