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1. 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. Beat in the melted butter, and gently stir in half the blueberries.
2. Heat a teaspoon of oil or small knob of butter 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. Make three or four pancakes at a time. 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 golden syrup and the rest of the blueberries.

Per serving (without syrup)

108 kcalories, protein 4g, carbohydrate 18g, fat 3 g, saturated fat 1g, fibre 1g, salt 0.41 g

Latest comments and suggestions

Results 1-20

• Charlotte

  19 January 2008

  Charlotte rated and commented on this recipe

  

  A delicious alternative breakfast. Make sure that the heat is low - medium, not to cook the pancakes too quickly on the outside.

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• chrissie

  24 January 2008

  chrissie commented on this recipe

  Be romantic for valantines day - how about sliced strawberries, they are almost heart shaped!

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• Mark Hamman

  29 January 2008

  Mark Hamman commented on this recipe

  I make this recipe all the time, but I substitute the milk with buttermilk and add 2 tbs golden syrup. The teenagers love them. I usually end up making 3 quantities to feed all the sleepover guests.

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• pell

  01 February 2008

  pell commented on this recipe

  a lovely recipie, altho 2-3 minutes depends how u make them. i made them with my friends son and he found that the ones without blueburrys were nicer and to but bacon and mapel suryup on them where best.

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• korkythekat

  05 February 2008

  korkythekat rated this recipe

  

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• Helen's

  05 February 2008

  Helen's rated this recipe

  

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• Sue

  07 February 2008

  Sue rated and commented on this recipe

  

  I made these for mygrown up son on pancake day, halved the recipe as only him eating them. They were a big hit. I think I'll be asked for them again and again.

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• littlelouise

  11 February 2008

  littlelouise rated and commented on this recipe

  

  Yum! makes a really nice breakfast - next time will try without the blueberrys.

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• Jo Jo

  02 March 2008

  Jo Jo rated and commented on this recipe

  

  I always make these pancakes but I also substitute in buttermilk in place of the regular milk. When making for my 2 year old I also add 2 tbsp. of steamed and then pureed sweet potato. Sounds strange but it works. Gives a hint of sweetness but also gives the goodness of the vegetable, even the adults like it. I agree that a low-medium heat is best so not to leave the centres uncooked and soggy. Once the bubbles start appearing when cooking, you can lift the pancake up with the spatula to see if it is brown enough for your liking. When buying the blueberries make sure they aren't the oversized ones as they aren't as tasty as smaller pea sized ones and can be messy for young kids. I also serve them with a few strips of bacon and of course a drizzle of Canadian maple syrup.

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• QitchenQueen

  08 March 2008

  QitchenQueen rated and commented on this recipe

  

  The batter had that perfect consistency (not too liquid not to thick) that can be hard to find in pancake recipes. Excellent with raspberries too.

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• Rosalie

  17 March 2008

  Rosalie rated and commented on this recipe

  

  One of the better pancake recipes. Yummy!

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• Margaret

  02 April 2008

  Margaret commented on this recipe

  I was delighted to find a well recommended recipe for the pancakes as I shall be having American visitors in April so I'm going to practice making them today. Guess what I shall be having for my dinner!! I will be rating them soon.

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• schubun

  15 April 2008

  schubun rated and commented on this recipe

  

  After reading all the reviews for the pancakes I was still a little concerned that they may be a little stodgy - how wrong I was! They were incredibly light and so easy to make, I'll certainly be making these again. I used frozen blueberries as I didn't have any fresh ones, but it made absolutely no difference. Highly recommended!

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• RachelFarley

  19 April 2008

  RachelFarley rated and commented on this recipe

  

  We made these for breakfast this morning and they were amazing!! So easy and tasted delicious!! Next time I may try the recipe with different fruit like strawberries, or rasberries.

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• auroras

  05 May 2008

  auroras rated this recipe

  

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• popularess

  29 May 2008

  popularess rated this recipe

  

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• caro

  08 June 2008

  caro rated and commented on this recipe

  

  This recipe has become the children's choice for their birthday breakfasts. A huge favourite and now in my binder. We've been putting bananas in ours with yoghurt and fruit on the top.

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• honeybee

  10 June 2008

  honeybee rated and commented on this recipe

  

  Very popular with my grandchildren - used blackcurrants as I had some in the freezer. Cooked them slightly first with just a little sugar.

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• Chef Santiago

  02 July 2008

  Chef Santiago commented on this recipe

  a great recipe,but to render fully golden pancakes add the blueberries when you pour the batter on the griddle rather than mix them in so you dont rupture the berries and have them spill there juices causing a bluish-gray pancake.

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• Chef Santiago

  12 July 2008

  Chef Santiago rated and commented on this recipe

  

  Nevermind what i said before. you should use 2 large eggs instead of 1 also dont use self rising flour and use a 1/2Tablespoon of baking soda,and use buttermilk and you will get a much lighter fluffier pancake,I would know im an American =]

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http://www.bbcgoodfood.com/recipes/4915/

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Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob butter
• 150g pack blueberries
• sunflower oil or a little butter for cooking
• golden or maple syrup

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Difficulty and servings

Makes 10 pancakes

Preparation and cooking times

Cook 35 mins

Vegetarian, Low-fat

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob butter
• 150g pack blueberries
• sunflower oil or a little butter for cooking
• golden or maple syrup

Per serving (without syrup)

108 kcalories, protein 4g, carbohydrate 18g, fat 3 g, saturated fat 1g, fibre 1g, salt 0.41 g

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