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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 61-80

• audrey

  21 July 2009

  audrey commented on this recipe

  could anyone tell me please if these pancakes could be frozen

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• MaryB

  22 July 2009

  MaryB commented on this recipe

  I used Doves Farm Wheat+Gluten Free SR Flour and pancakes were delicious!

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• Jamar

  25 July 2009

  Jamar rated and commented on this recipe

  

  I Enjoyed Cooking This Recipe, However I Did Find That The Pancakes Never Rose As Much As It Looks Like It Would So I Added A Extra Half Teaspoon Of Baking Powder And It Worked .... But Thumbs Up To This Recipe.

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• di

  04 August 2009

  di rated and commented on this recipe

  

  Must admit to being a bit sceptical while making them as they looked thicker and stodgier than my usual pancakes but I have to say they were delicious and not stodgy at all!!

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• tanzanitelilac

  09 August 2009

  tanzanitelilac rated and commented on this recipe

  

  The unanimous verdict was "very nice" and "pretty". Such a simple recipe to make, delicious with maple syrup!

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• caron13

  09 August 2009

  caron13 commented on this recipe

  I made this recipe this morning using Dove's wheat free flour, added 30g of golden caster sugar as well. Fantastic. A wheat free delight!!

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• Travelbunny

  15 August 2009

  Travelbunny rated and commented on this recipe

  

  These are OK but I feel they need some sweetness in the actual pancakes too. Not the best pancake recipe I've tried.

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• Hayley1984

  16 August 2009

  Hayley1984 rated and commented on this recipe

  

  Adding bananas gave them a nice sweetness.

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• Pinkmini

  17 August 2009

  Pinkmini commented on this recipe

  cant wait to try them but how does the nutritional information compare to the quantities? Is per serving per pancake?

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• Andy 01

  05 September 2009

  Andy 01 rated and commented on this recipe

  

  Chef Santiago said: "use 2 large eggs instead of 1 also dont use self rising flour and use a 1/2Tablespoon of baking soda, (bicarbonate of soda) and use buttermilk and you will get a much lighter fluffier pancake" Tried the above and they were lovely . . . ! Variation: - I used semi-skimmed milk as I could not get buttermilk locally and plain flour; worked fine. - Poach eggs - one per person (drippy yoke), - Get some Procciutto, stick it in the oven (med heat), bake for 5mins or so 'till crisp but dont overdo it, - Place egg on top of the pancakes followed by procciutto, then dribble the maple syrup over the lot! Absolutely delicious, yummy !!

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• sonia

  06 September 2009

  sonia commented on this recipe

  What a recipe, my son and I loved them. I used soya milk instead of normal and added a mashed banana just before cooking. Yummy.

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• ACH

  12 September 2009

  ACH commented on this recipe

  Does anyone know if I can make this batter in advance like the evening before ?

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• SJW

  12 September 2009

  SJW rated and commented on this recipe

  

  Delicious! and the batter keeps so you can make a quick breakfast - yum!

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• sonia

  14 September 2009

  sonia rated and commented on this recipe

  

  Forgot to rate recipe!!!!!

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• greenlung

  23 September 2009

  greenlung rated and commented on this recipe

  

  My daughter now makes these by herself or with pals. We also have begun to prepare the batter ( or she does) and leave it in the fridge and she will make them the next morning before school - some for breakfast and some to school for lunch. Great incentive to get up early. Thank you.

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• Carmen

  29 September 2009

  Carmen rated this recipe

  

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• dna

  01 October 2009

  dna rated and commented on this recipe

  

  These are lovely,we added a dollop of ice-cream,strawberries,raspberries and more blueberries!!!yum

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• dani.que

  05 October 2009

  dani.que rated and commented on this recipe

  

  Wasn't very keen on these pancakes overall, I have definately tasted better receipes before. Would not make these again, unless I changed receipe a bit by adding sugar as well.

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• Han<3Chocolate

  12 October 2009

  Han<3Chocolate commented on this recipe

  AHHHH me loves, I make these WAY too often!! Serve them will gallons of honey or maple syrup and fresh berries - Yum!

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• Han<3Chocolate

  12 October 2009

  Han<3Chocolate rated and commented on this recipe

  

  AHHHH me loves, I make these WAY too often!! Serve them will gallons of honey or maple syrup and fresh berries - Yum!

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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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