Blueberry pancakes recipe

As we start a new year, what better way to begin the day than with some tasty blueberry pancakes? They are great for breakfast or brunch.

Blueberry pancakes


Serves 4

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135g plain flour

1tsp baking powder

Half tsp Maldon salt

2 tbsp caster sugar

130ml milk

1 large egg, lightly beaten

2 tbsp melted butter for cooking

To serve – blueberries & maple syrup


Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk

and egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon

disappear with a little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your

frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until

the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen

to about 1cm/½in thick.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

Serve with maple syrup, blueberries and a pinch of Maldon.