These blueberry pancakes are the perfect anytime comfort food. Have them as a treat for breakfast or serve with ice cream for dessert and the whole family will be pleased. This recipe is super quick to whip up and makes 15 pancakes, so it’s great if you’ve got a lot of hungry mouths to feed. Making up a classic pancake batter couldn’t be easier either and only takes a few minutes. This recipe contains blueberries, which are considered a super food thanks to their amazing health benefits – blueberries are a great source of vitamin C, vitamin B6 and folate, so you know you’re getting some health benefits from this tasty recipe too. Whip them up this weekend and you’ll be greeted with lots of smiling faces – but they’ll probably want seconds too!
- 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.
Try these pancakes with other berries, too - raspberries and quartered strawberries work well.