American blueberry pancakes
- Good Food team
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Makes 10 pancakes
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.7 out of 5.530 ratingsRate
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Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Easily doubled
Easily halved
Freezable
Low sugar
Nut-free
Vegetarian
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A star rating of 4.5 out of 5.77 ratings
Ingredients
Nutrition
Units:
MetricUS
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200g self-raising flour
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1 tsp baking powder
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1 egg
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300ml milk
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knob butter
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150g pack blueberry
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sunflower oil
or a little butter for cooking
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golden or maple syrup
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Nutrition: per serving (without syrup)
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kcal109
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fat2g
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saturates1g
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carbs18g
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sugars3g
low
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fibre1g
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protein4g
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salt0.41g
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Method
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step 1
Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
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step 2
Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
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step 3
Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
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step 4
Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
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step 5
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.
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step 6
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.
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step 7
Cover with kitchen paper to keep warm while you use up the rest of the batter.
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step 8
Serve with golden or maple syrup and the rest of the blueberries.
RECIPE TIPS
NOT QUITE WHAT YOU’RE LOOKING FOR?
For more ideas with an American theme visit our Thanksgiving Day recipe collection. Or for more indulgent recipes for Sunday morning heaven visit our brunch recipe collection.
Recipe from Good Food magazine, March 2004
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A star rating of 4.7 out of 5.530 ratings
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