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.
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.
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.