These blueberry pancakes are the perfect anytime comfort food.
This blueberry pancakes recipe is super quick to whip up and makes 15 pancakes . It’s great if you’ve got a lot of to feed and is too good to save just for Shrove Tuesday!
This recipe contains blueberries, which are considered a superfood thanks to their amazing health benefits.
Blueberries are known to be a great source of vitamin C, as well as vitamin B6 and folate. So you know you’re getting some good health benefits from these pancakes too.
Whip up some blueberry pancakes this weekend for a delicious brunch. Or why not give this recipe a go on Pancake Day as a change from the classic crepe? Don’t be surprised if people want seconds after trying these pancakes!
- 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
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.
Top tip for making Blueberry pancakes
Try these pancakes with other berries, too - raspberries and quartered strawberries work well.