Blueberry Scotch pancakes
Average rating:
These pancakes are the perfect anytime comfort food. Have them as a treat for breakfast or serve with ice cream for dessert
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Makes: 15
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Skill level: Easy peasy
Ingredients
Try these pancakes with other berries, too - raspberries and quartered strawberries work well.
- 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
Method
- 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.
- 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 (2½-3in) 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.
- Remove from the pan and repeat with the remaining batter.
- Serve pancakes with extra golden syrup drizzled over them.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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