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Blueberry pancakes

Richard Bewley
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Brunch
Cuisine American
Servings 4

Ingredients
  

  • 1 cup self raising flour
  • 1 cup semi-skimmed milk
  • 1 large free range egg beaten
  • pinch sea salt
  • 200 g fresh blueberries rinsed.
  • 4 x tbsp light olive oil
  • Thick and creamy Greek yogurt optional
  • Drizzle liquid honey optional

Instructions
 

  • First, sift the flour into a large mixing bowl. Throw in the salt.
  • Make a well, and tip in the beaten free range egg.
  • Pour over the milk, and using a bell whisk, beat until you have a smooth batter.
  • Take 150g of the blueberries, and slice each in half (or into quarters if large berries). Pour into the batter and mix well.
  • Using the back of a large metal spoon, crush the blueberries and mix well into the batter.
  • Bring a large non-stick frying pan to 200C heat, and carefully add 1 x tbsp light olive oil. Carefully swish the oil around the base of the pan so that it is evenly coated.
  • Ladle a quarter of the blueberry pancake batter into the centre of the pan and spread it out using the back of the ladle.
  • Cook for 2 mins, then carefully flip over to cook the under side. Cook for a further 1 1/2 - 2 mins then transfer onto a plate. Add oil again (you may want to adjust quantity depending on how much was absorbed with the first pancake), and repeat until all the batter mix has been used up.
  • Serve immediately, and garnish with the remaining blueberries.
  • Optionally, honey and extra thick Greek yogurt goes very well.