Is there anything better than pancakes on the weekend? We don’t think so! Indulge in these buttermilk beauties.
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
STEP 1
Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
STEP 2
Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
STEP 3
Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
STEP 4
Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
STEP 5
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.
STEP 6
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.
STEP 7
Cover with kitchen paper to keep warm while you use up the rest of the batter.
STEP 8
Serve with golden or maple syrup and the rest of the blueberries.
