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Lemon, sugar, chocolate spread or savoury…. however you eat your pancakes, a stack of the sweet treats is the only dessert you should enjoy on Shrove Tuesday. Try this delicious recipe of blueberry pancakes with maple syrup from The Clink Desserts Cookbook.
Makes 16 pancakes
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
50ml maple syrup
100g crème fraiche
Sunflower oil, to cook
Method
Beat together the flour, baking powder, salt, beaten egg, melted butter and milk, then stir in half of 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, sprinkle over the remaining blueberries and serve the crème fraiche alongside the pancakes. For an alternative, chop fresh strawberries and serve as the topping.
For more sweet treats, chocolates and cake recipes, you can purchase your own copy of The Clink Desserts Cookbook from our online shop here.
