American blueberry pancakes

Light, fluffy and fruity, these pancakes are a US classic. Serve them stacked high with syrup and extra fruit

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
  
  

  
  

  
  

  
• 1 egg
  
  

  
  

  
  

  
• 300ml milk
  
  

  
  

  
  

  
• knob butter
  
  

  
  

  
  

  
• 150g pack blueberry
• sunflower oil
  
  

  
  

  
  

  
   or a little butter for cooking
• golden or maple syrup

Method

1. 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. Beat in the melted butter, and gently stir in half the blueberries.
2. 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. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

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