This recipe makes small thick American style pancakes. They are very quick and easy to make so perfect for a speedy breakfast.
Makes 10-12 pancakes
200g self-raising flour
1 tsp baking powder
1tbsp caster sugar
a little butter for cooking
golden or maple syrup to serve
In a large bowl, place the flour, baking powder, sugar and a pinch of salt. Briefly whisk together.
Make a well in the centre of the flour mixture and crack in the egg. Using the whisk and stirring all the time, gradually mix in the milk, drawing in the flour from around the outer edges of the bowl. Then stir in half of the blueberries.
Heat a knob of butter in a large non-stick frying pan. place 3-4 tablespoons of the batter mixture in the hot pan. 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. Place the cooked pancakes on a warm plate and keep covered while you use up the rest of the batter.
Serve warm with golden or maple syrup and the rest of the blueberries.