These American-style pancakes are a perfect breakfast treat, or make a great brunch. I had never even eaten blueberry pancakes before today, so I was a little weary about making them, but everything went fine and they were delicious. The blueberries poking out of the batter in the pan makes it harder for the pancake to cook through, but if you squash them down it isn't a problem and the blueberries go warm and jam-like mmm. This recipe made about 10-12 pancakes so I heated the oven to keep them warm as the stack got higher and higher. I am ashamed to say that my boyfriend and I ate all of these between us with no struggles (food blogging is stretching my stomach!) I served them with a drizzle of honey and topped with some extra blueberries. We also had blueberry jam and crème-fraiche - the cold cream went perfectly with these warm fluffy pancakes, and it was the Sainsbury's 'be good to yourself' version yay. I definitely recommend making these!
- 250g plain flour
- 1/2 tsp salt
- 3 tbsp sugar
- 2 tsp baking powder
- 250ml milk
- 2 eggs, beaten
- 50g butter/margerine, melted - plus extra for frying
- 100g blueberries
- honey or maple syrup
- blueberry jam
- crème fraiche
1. Sift the flour, salt, sugar and baking powder into a mixing bowl.
2. Combine the milk, eggs and melted butter in a jug. Pour the liquid ingredients into the dry ingredients and whisk together. Stir in the blueberries.
3. Heat a frying pan and add a small knob of butter. Ladle some batter into the pan and flip when the underside starts to go golden brown.
4. Repeat until all the pancakes are done; keeping them warm on a plate in the oven until you have a huge stack of them.
5. Drizzle with honey or syrup, top with blueberries, and serve with crème fraiche.