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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

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Results 21-40

• Leilz100

  23 July 2008

  Leilz100 rated and commented on this recipe

  

  those pancakes were astounding! Another truimph from Good Food, I would make it again without prompt.

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• honeybee

  30 August 2008

  honeybee commented on this recipe

  A really great breakfast eaten in the garden with friends who had stayed the weekend. Used blackcurrants(from the garden) barely cooked with a little sugar. The maple syrup took the rest of the tartness from the blackcurrants. Also used gluten free flour which worked fine. Only complaint was from the 5 year old who said the pancakes weren't round enough!

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• dancercro

  06 September 2008

  dancercro rated and commented on this recipe

  

  This recipe was my introduction to American style pancakes and it was a great one!! I made plane ones with bacon on the side as a “main breakfast” and then the blueberry ones as a “dessert”, yum yum

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• Oli

  13 October 2008

  Oli rated and commented on this recipe

  

  sunday morning treat

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• Amzling89

  20 October 2008

  Amzling89 commented on this recipe

  Lush! Loved them as a breakfast on a saturday morning, especially with syrup! x

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• Amzling89

  20 October 2008

  Amzling89 rated this recipe

  

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• DJW

  01 January 2009

  DJW rated and commented on this recipe

  

  Didn't change a thing had them for Christmas morning breakfast and again this morning.

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• AZUORO

  01 January 2009

  AZUORO commented on this recipe

  CAN YOU USE FROZEN BLUEBERRIES, STRAIGHT FROM FREEZER OR DO THEY HAVE TO BE DE-FROSTED?

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• LaUrA87

  10 January 2009

  LaUrA87 rated and commented on this recipe

  

  really nice....i tried these as im bored with toast lol...i loved them and so did my 4 yr old...will amke again!...but as only 2 of us ill half the ingerdients as i got 5 very large pancakes out of the followed ingerdients lol

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• James B

  31 January 2009

  James B rated and commented on this recipe

  

  These are fantastic - so simple an easy to make. They went down a treat with my niece and nephew, who loved helping make them this morning as well. Next time will have with nice crispy smoked streaky bacon YUM YUM!!!!

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• lianne

  08 February 2009

  lianne rated and commented on this recipe

  

  Having just come back from America where i had pancakes often, i can tell you that while these pancakes are easy to make and quick, they taste nothing like American pancakes but loads like british pancakes- ie. yorkshire pudding mix.

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• yumyum

  09 February 2009

  yumyum rated and commented on this recipe

  

  Just made these for a real comfort dinner - delicious, so light and fluffy! The pinch of salt really made a big difference.

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• vgleave

  10 February 2009

  vgleave commented on this recipe

  i love this recipe! it has become a regular saturday morning breakfast for myself and my boyfriend, i will be trying them out with different fruits, as suggested but other than that i wouldn't change a thing!

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• sal

  15 February 2009

  sal rated and commented on this recipe

  

  gorgeous kids loved this, tasty quick and easy

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• Elena

  24 February 2009

  Elena rated and commented on this recipe

  

  Tasted great like bluebery muffins. Gave some to my toddler as a little treat and he loved all the blueberries! Will definately be making again

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• Petey's Grub

  24 February 2009

  Petey's Grub rated and commented on this recipe

  

  Fantastic, really tasty and even left overs for breakfast tomorrow. Particually good with vanilla ice cream as well as berries and syrup.

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• Frantic Flapjack

  25 February 2009

  Frantic Flapjack rated and commented on this recipe

  

  These were very good - after using half of the blueberries for the pancake mix, my son made a compote with the rest and we served it with the pancakes and maple syrup - yum!

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• NixKitz

  25 February 2009

  NixKitz rated and commented on this recipe

  

  One word: Phenomenal! Have attempted and failed to make decent pancakes for years but this recipe was unbelievably good. Didn't bother with the blueberries of knob of butter. Can't wait to make again!

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• Summer

  26 February 2009

  Summer rated and commented on this recipe

  

  Made it on Pancake Day for 3 people and they turned out beautifully! My brother was a little iffy over the blueberries for a second or two but he got over it and wolfed these down. I had enough batter left over for another session of pancakes the next day so it's also great for a quick breakfast before work. Nice, thanks!

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• Anna_H

  01 March 2009

  Anna_H rated this recipe

  

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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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