“There is hardship in everything, except eating pancakes.”
– Charles Spurgeon
Light, fluffy and fruity, these pancakes may be an American classic, but we love them too! I serve mine stacked high, with maple syrup, extra fruit and a few walnuts on the side. They are perfect to eat for breakfast, lunch, a quick snack or for delicious dessert anytime. What’s not to love?
- 200g self-raising flour
- 1 tsp baking powder
- 1 egg
- 300ml milk
- Pinch of salt
- 150g pack blueberries or mixed berries
- Sunflower oil for cooking
- Maple syrup
- Walnuts halved
I always use my favourite; Canadian maple syrup.
Blueberries, raspberries any berry will do… It’s a great way to add some healthy and tasty nutrients.
- Mix together the flour, baking powder and a pinch of salt in a large bowl.
- 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.
- Gently stir in half the blueberries.
- Heat a teaspoon of oil in a large non-stick frying pan.
- Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across.
- 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.
- Cover with kitchen paper to keep warm while you use up the rest of the batter.
- Serve with maple syrup, scatter on more blueberries and a few walnuts.
- For added luxury, why not add a quenelle of fresh cream?
When I fancy some thing a little more savoury, for a mid-morning brunch, I add some crispy bacon or pancetta.
Why not mix up that batter and plate up those pancakes? Yum😊