Pancakes with blueberries and maple syrup

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Get the day off to a great start with these light, fluffy and fruity pancakes, perfect special breakfast or weekend brunch. Simple to make and very versatile, these pancakes can be served with any seasonal fruit or just simply stacked onto a plate and serve with whipped butter and maple syrup. Delicious!!!!

Serves 4


150g self raising flour, sifted
pinch of salt
2 eggs
200ml milk                                                                                                                                                                                      
50g butter
250g blueberries                   
Maple syrup to serve


Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the 2 eggs into the centre of the well, begin whisking the eggs, mix well.

Next gradually add small quantities of the milk, whisking continuously (don't worry about any lumps as they will eventually disappear as you whisk) until the batter is smooth, with the consistency of thick cream. Now melt the 50g of butter in a pan. Spoon 2tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using kitchen paper to smear it round before you make each pancake.

Place a large pan over high heat, turn the heat down to medium and spoon the batter into the hot pan, you should be able to get 3-4 pancakes in the pan depending on its size. It should take only a minute or so to cook; flip the pancakes over and cook for another minute on the other side.
Stack the pancakes as you make them between sheets of greaseproof paper to stop them from sticking together.

To serve, stack the pancakes onto a serving plate and arrange the blueberries on top, pour over the maple syrup and serve at once.

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