Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

American blueberry pancakes

Light, fluffy and fruity, these pancakes are a US classic. Serve them stacked high with syrup and extra fruit

  • Cook: 35 mins
  • Makes 10 pancakes
  • Easy
  • Makes 10 pancakes
  • Easy
  • Calories 108
  • Carbohydrates 18
  • Saturated Fat 1
  • Sugar 0
  • Protein 4
  • Fat 3
  • Fibre 1
  • Salt 0.41

Nutrition per serving

  • Calories 108
  • Carbohydrates 18
  • Saturated Fat 1
  • Sugar 0
  • Protein 4
  • Fat 3
  • Fibre 1
  • Salt 0.41

Ingredients

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • knob butter
  • 150g pack blueberries
  • sunflower oil or a little butter for cooking
  • golden or maple syrup

Tip

Not quite what you’re looking for?
For more ideas with an American theme visit our Thanksgiving Day recipe collection. Or for more indulgent recipes for Sunday morning heaven visit our brunch recipe collection.

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.

Suggested recipes from this collection...