Brilliant Brunch | Blueberry Pancakes

I absolutely adore pancakes and it’s so sad that the only time we have them at home, it’s Shrove Tuesday. They’re my favourite thing to have for brunch and I’ve tried both the bacon & maple and berry & ice cream varieties at Frankie & Benny’s. I’ve never actually made American-style pancakes before this time and as we had a punnet of blueberries sat in the fridge, I thought I’d give them a go.

Makes 10 pancakes (two servings)

Ingredients:

200g self-raising flour
 1 tsp baking powder
 1 egg
 300ml milk
knob of butter or 2 tbs olive oil
150g blueberries
oil or a little butter for cooking

Method:

• Mix together the flour and baking powder 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
• 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 the rest of the blueberries

I also served mine with honey, but you can also use golden or maple syrup – or whatever you fancy!

I’m always on the lookout for inspiration so please let me know you favourite brunch recipes and I’ll give them a go.