American blueberry pancakes
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40
Serves:     people
Notes from Anna
  • These light, fluffy pancakes are really easy to make and will add a touch of indulgence to your weekend breakfast or brunch.
  • Enjoy them on their own with a little maple or agave syrup or add creamy scrambled eggs and crispy bacon for an American-style breakfast.
 

INGREDIENTS

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INSTRUCTIONS

  1. Rinse the blueberries under running water and set aside. Melt the butter.
  2. In a large bowl mix the flour with the baking powder and a small pinch of salt.
  3. In a smaller bowl beat the egg with the milk, then pour this over the flour and whisk to a thick batter.
  4. Beat in the melted butter. Then gently fold in two thirds of the blueberries.
  5. Heat the oil in a large non-stick frying pan. For each pancake, drop one large tablespoon or serving spoon of batter into the pan and cook for 3 minutes over a medium heat then flip and cook for another two minutes. You should cook 3 or 4 pancakes at a time depending on the size of the pan
  6. Drizzle with maple or agave syrup and serve with the remaining blueberries.

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