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Blueberry Scotch pancakes

(54 ratings)

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Blueberry Scotch Pancakes
Blueberry Scotch Pancakes
  • Makes: 15

  • Skill level: Easy peasy

These pancakes are the perfect anytime comfort food. Have them as a treat for breakfast or serve with ice cream for dessert

Ingredients

  • 150g (5oz) self-raising flour
  • Pinch of salt
  • 175ml (6fl oz) milk
  • 30g (1oz) butter
  • 1tbsp golden syrup
  • 125g (4oz) blueberries
  • Oil for frying
  • Golden syrup, to serve

Try these pancakes with other berries, too - raspberries and quartered strawberries work well.

Method

  1. To make the pancake batter, tip the flour into a bowl and stir in the salt. Gradually whisk in the milk to give a smooth batter. Warm together the butter and golden syrup until the butter has melted, and then beat into the batter. Stir in the blueberries.
  2. Heat a frying-pan. Grease the base of the pan sparingly, using a sheet of kitchen paper dipped in oil. Spoon tablespoons of mixture on to the base of the frying-pan and spread them out to about 6-7cm (2-3in) in diameter. Cook for about a minute, then turn over and cook for about 30 seconds longer or until both sides are a light golden colour.
  3. Remove from the pan and repeat with the remaining batter.
  4. Serve pancakes with extra golden syrup drizzled over them.

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Average rating

  • 3
(54 ratings)

Your comments

ANGELA HOMER

Surely this recipe for pancakes should have egg included?

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