American-style blueberry pancakes

This is a quick and easy recipe for a stack of American-style blueberry pancakes – perfect as an after-dinner dessert, a teatime treat or a weekend breakfast.

Preparation time:  Around 5 minutes

Cooking time:  Around 15 minutes

There are plenty of variations on the American-style pancake, but this recipe is very straightforward, and the inclusion of blueberries adds a nice burst of fruit and colour to the cooked pancakes.  I top mine with maple syrup, but you can use golden syrup, fruit jam or any other topping – and you could even try substituting the blueberries for chocolate chips if you fancied a change.

Ingredients (serves 2):

• Egg – 1, beaten
• Milk – 300ml
• Sunflower oil – 1 tbsp.
• Self-raising flour – 200g
• Baking powder – 1 tsp.
• Salt – a pinch
• Blueberries – 85g
• Maple syrup – to serve

Method:

1. Heat the oven to 100C.  Beat the egg, then add to the milk and the oil, and mix together in a large bowl;
2. Gradually add the flour, baking powder and salt to the milk mixture, whisking as you do so, to create a smooth batter.  (You may want to use a sieve to sift the flour to break up any lumps as you add it to the milk mixture);
3. When smooth, stir the blueberries into the batter;
4. Heat a little oil in a large frying pan, and when hot, use a tablespoon to dollop spoonfuls of batter into the frying pan to create a number of separate pancakes (you might get 4 or 5 in the pan at once, depending on how big the frying pan is);
5. Fry the pancakes for about 3 minutes on one side, then flip over with a spatula and fry for another 2-3 minutes on the other side.  Place the cooked pancakes on a baking sheet in the preheated oven while you cook the rest of the pancakes in batches.  When ready, serve each portion in a stack, and drizzle over some maple syrup.

American-style blueberry pancakes