Self-raising flour - 200 g
Baking powder - 1 tsp
Salt - pinch
Milk - 300 ml
Egg - 1
Knob of butter
Blueberries - 100 g
Butter for frying
Maple syrup for serving
1) Sieve the flour, baking powder and salt into a large mixing bowl.
Beat the egg in another bowl and add the milk.
Make a well in the centre of the dry ingredients. Slowly add the liquid and whisk until smooth. Melt the butter and pour into the bowl. Stir and then leave to stand for 10 minutes. Gently mix in half the blueberries.
4) Heat a
very small amount of butter in a frying pan and then add three small ladles of
batter to the pan, being careful not to let the pancakes run into each other. Cook on a low heat until the
pancake starts to bubble and then turn over. Cook until golden on both
sides. Serve with the rest of the blueberries and maple syrup. Makes 6 pancakes (feeds 3 people).
QUICK ALMOND BUTTER COOKIES
7 hours ago