Blueberry Pancakes

by SAM PHIPPS

This Blueberry Pancake recipe is a perfect alternative for Shrove Tuesday. It’s quick and simple and a perfect way to get some fruit into children without the drama! Whilst I know lots of children happily eat their five a day, I have always had to find clever ways to conceal fruit in things that they love to get them to eat it. As these pancakes taste scrummy the kids overlook the fact that they contain Berries but if you have children who don’t like them you could substitute for Strawberries or even Cranberries. 

This recipe is suitable for vegetarians and can also be frozen, so perfect if you are short on time. If your children like a pancake stack it is easier to have a batch already made especially if you are cooking for multiple people.

 

Ingredients For Blueberry Pancakes

200g Self Raising Flour

1 tsp Baking powder

1 egg

300ml Milk

knob of butter

150g Pack of Blueberry

Oil or butter (for cooking)

Golden Syrup

Icing Sugar

Method for Blueberry Pancakes
  1. Mix the self-raising flour, baking powder and a pinch of salt in a large bowl. 
  2. In a jug beat 1 egg with the milk and add to the large bowl.
  3. Whisk all the ingredients into a thick smooth batter, small air bubbles will show when ready. 
  4. Add the knob of butter and stir in the Blueberries. 
  5. Take a large frying pan or griddle and coat with oil or melted butter, to ensure that the pancakes don’t stick.
  6. Using a tablespoon drop 3-4 tbsp of the batter mixture into the frying pan or griddle, leaving a gap in between them.
  7. Cook for roughly 3 minutes on a medium heat and then turn and cook on the opposite side. 
  8. Serve with a drizzle of golden syrup and a dusting of icing sugar.

Blueberry Pancakes

 

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