These blueberry pancakes couldn’t be any simpler and are so delicious. Since being reminded of the recipe last weekend when entertaining guests, I can’t stop myself making them for breakfast or brunch, or a snack (we’ll put the latter down to pregnancy!).
1x punnet of blueberries (approx 200g)
1x cup of flour
1x cup of milk
Pinch of salt
Pinch of baking powder
Crack an egg into a medium sized mixing bowl. Choose a standard kitchen mug or cup and fill with self raising flour. Sprinkle a pinch of baking powder and a pinch of salt on top and empty into the bowl.
Fill the same mug or cup with semi-skimmed milk and add to the mixing bowl.
Whisk all of the ingredients together until you have a smooth batter, then add a standard size punnet of blueberries.
Heat a small knob of butter in a frying pan and once melted, add a large ladle of pancake batter. Fry for 60-90 seconds before flipping and frying for another 60-90 seconds.
I like to top min with Canadian maple syrup and fresh fruit, but you might want to ‘go American’ and add bacon and eggs, or ‘keep it healthy’ and top with yoghurt and fruit.