American Blueberry Pancakes
These fluffy blueberry pancakes are a delightful way to start your day. The burst of sweet blueberries in every bite, paired with a drizzle of golden or maple syrup, makes this breakfast treat truly irresistible. Enjoy the warm and comforting aroma as these pancakes sizzle to perfection on the pan, ready to be served fresh and piping hot. Perfect for a leisurely weekend brunch or a special weekday morning treat, these blueberry pancakes will undoubtedly become a favorite in your household.
— Constant Cookbook
Ingredients
- 200g self-raising flour
- 1 tsp baking powder
- 1 egg
- 300ml milk
- knob butter
- 150g pack blueberries
- sunflower oil or a little butter for cooking
- golden or maple syrup
Instructions
- 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.
Prep Time
PT35M
Yield
Makes 10 pancakes
Nutrition
- Calories: 108 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.41 milligram of sodium
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