American blueberry pancakes
American blueberry pancakes
Easy - American blueberry pancakes

Makes 10 pancakes
25 minutes - American blueberry pancakes Cook 25 - 35 mins


For vegetarian - American blueberry pancakes   Freezable - American blueberry pancakes
  
Per serving (without syrup):,
108 kcalories, protein 4g, carbohydrate 18g, fat 3g, saturated fat 1g, fibre 1g, sugar 0g, salt 0g,
Method

  1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.


  2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.
Ingredients
200 g self-raising flour
1 tsp baking powder
1 egg
300 ml milk
knob butter
150 g pack blueberry
sunflower oil or a little butter for cooking
golden or maple syrup









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