Happy Pancake Day!
I will be making some traditional pancakes with lemon and sugar for tea tonight.
But these beauties are also a favourite now.
So easy to make and can be made with soya milk for those who cannot eat dairy.
The butter is optional, but really makes the pancakes more fluffy too.
200g self raising flour
1 tsp baking powder
pinch of salt
300 ml semi skimmed milk or soya milk
knob of melted butter
oil to cook
Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
Beat in the melted butter, and gently stir in half the blueberries.
Heat a small amount of oil a large non-stick frying pan.
Drop a large spoonful of the batter per pancake into the pan. I use a tablespoon.
I start by making one at a time until I get used to timings and spread, then I make 3 or 4 at a time.
Cook over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for 2-3 minutes until golden.
Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with , maple syrup or sprinkle with sugar.