Last Monday we celebrated 6 months of being married. I made some Blueberry Pancakes for breakfast before we took a drive to the Brecon Beacons National Park.
Here’s the recipe for the pancakes:
- 200g self-raising flour
- 1 tsp baking powder
- 1 Free Range egg
- 300ml milk
- 1 knob butter
- 150g pack blueberries
- A little butter for cooking
- Maple syrup
- Mix together the flour, baking powder and a pinch of salt in a large bowl.
- Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
- Beat in the melted butter, and gently stir in half the blueberries.
- Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan.
- 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.
- 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.
- Keep the pancakes warm in the oven (100 degrees C) while you use up the rest of the batter.
- Serve with maple syrup and the rest of the blueberries.
(Recipe slightly adapted from the BBC Good Food site.)
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