Making batter is a useful skill to learn and the small size makes these pancakes perfect for first-time flippers! Here’s a handy tip – if you leave the batter to stand for half an hour before adding the fruit and cooking it, it has a much lighter texture
- Preparation 10 mins
- Cooking 20 mins
- Serves 8
- 150g (5oz) plain flour .
- 1 tsp baking powder .
- 3 pinches of salt .
- 1 egg .
- 150 ml (1/4 pint) milk .
- 30g (1oz) caster sugar
- 125 g (4oz) fresh blueberries .
- 1 large banana, peeled and sliced (optional) .
- maple syrup (optional)
- metal spatula .
- mixing bowl .
- wooden spoon .
- whisk .
- measuring jug .
- large frying pan .
- serving spoon or ladle .
- dessert spoon
1. Sieve the flour, baking powder, and salt into the mixing bowl. Stir in the sugar with a wooden spoon and leave to one side
2.Crack the egg into a bowl, add it to the milk, and whisk them together. It is best to do this in a jug so the mixture can be poured easily in step 3.
3. Pour the milk and egg mixture into the flour and beat with a wooden spoon. Gently fold in the blueberries, taking care not to crush them.
4.Over a medium heat, melt a quarter of the butter in a large frying pan. When the butter begins to bubble, you are ready to start cooking!
5.Ladle two spoonfuls of batter into the frying pan. Fry the pancakes for 2 minutes or until bubbles appear on top and the undersides turn golden.
6.Use a metal spatula to flip the cakes. Cook the other side for 2 minutes, or until the cakes are cooked through. Repeat with the rest of the batter.
- Serving Tip- These pancakes taste great served with slices of banana and some maple syrup.
- Tasty Twists- The blueberries can be replaced with 1 large banana (chopped) in step 3. You can even try plain pancakes, served with lemon juice and sugar or maple syrup