The Bank Holiday weekend is here at last, and we for one, could not be more delighted! Why not celebrate by whipping up a batch of our delectable homemade blueberry pancakes?
This simple recipe is such a crowd pleaser, sure to leave the whole family full and satisfied time and time again. The recipe itself is completely fool-proof, especially suitable for kitchen newbs, and is mostly made up of store cupboard ingredients.
If you’re craving an indulgent brunch this weekend but don’t fancy getting up and out on a Sunday morning, trying to beat the crowds to your favourite little café then we highly recommend staying in and giving these perfect pancakes a go.
Prep time: 10 mins
Cook time: 5 mins
115g self-raising flour
½ tsp ground nutmeg
1 tbs brown sugar
2 tbsp butter, melted
150g blueberries, retain some for serving
In a bowl, sift the flour, nutmeg and brown sugar together.
Make a well in the centre.
Whisk in the milk and egg together in a jug or bowl then add to the flour mixture a little at a time and use a whisk to stir, gradually to make a smooth batter.
Stir in half of the melted butter, cover and set aside for 15 minutes.
Heat a large non-stick frying pan over medium heat.
Brush with a little remaining butter.
Add tablespoonful of the batter and cook for 1 minute or until almost set.
Sprinkle 6 blueberries over each and cook for a further 1 minute.
Turn and cook for 1-2 minutes or until cooked through.
Transfer to a plate and cover loosely with foil to keep warm.
Repeat with remaining butter, batter and blueberries.
Serve with extra blueberries scattered about.