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Blueberry pancakes
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
- 200 g self-raising flour
- 1 tbsp baking powder
- 1 egg
- 300 ml milk
- knob butter
- 150 g pack blueberry
- sunflower oil or a little butter for cooking
- golden or maple syrup
Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl
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.
Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
Heat a teaspoon of sunflower 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 or maple syrup and the rest of the blueberries.
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