Pancakes are the go to breakfast for me when I want something light that I can actually ‘take in’ in the morning. And because I am not a big fan of actually eating berries raw, I figured they can always be incorporated to everyday cooking. Blueberry pancakes are an American classic and you can finish it off with either syrup or a drizzle of honey. Serve with golden syrup and the rest of the blueberries.
200g self-raising flour
1 tsp baking powder (optional)
150g pack blueberry
cooking oil for cooking
Mix together the flour, 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. Gently stir in half the blueberries.
Heat a teaspoon of oil or small knob of butter 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.