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It’s Shrove Tuesday and what better way to celebrate Pancake Day than to whip up these delicious blueberry pancakes? Add a dash of maple syrup to finish them off. You don’t have to just make these on Pancake Day either – they’re perfect for any day!
Makes 16
Ingredients:
200g self-raising flour
1 tsp baking powder
Pinch of salt
1 egg, lightly beaten
10g unsalted butter, melted
300ml whole milk
150g blueberries
Sunflower oil, to cook
50ml maple syrup
100g crème fraiche
Beat together the flour, baking powder, salt, beaten egg, melted butter and milk, then stir in half the blueberries.
Place a non-stick frying pan over a medium-high heat and add a splash of oil. Ladle in the batter, using 1-2tbsp for each pancake and being careful not to overcrowd the pan. Cook the pancakes until they look dry on top, then flip them and cook until golden on the other side. Remove from the pan and keep warm while you make the remaining pancakes in the same way.
Serve the pancakes drizzled with the maple syrup, sprinkling over the remaining blueberries and serving the crème fraiche alongside.
This recipe is from our Desserts cookbook – to make more recipes from the book please buy your copy here.
