Makes: 6/8 | Prep Time: 5 mins | Cook Time: 10 mins
Throughout the year we haven’t had many chances to have breakfast dishes in bed, but with recent circumstances it has opened many opportunities to create some fun dishes for each other and so we are kicking off this little segment with the fluffiest pancakes I’ve ever made.
I’ve made many pancakes in my day, but it’s amazing how just a simple ingredient can change the texture of the pancakes – butter. I know we haven’t create this evolution on adding the berries within the pancakes, but this was my first attempt and I’m sure we’ll be experimenting with all sorts after this.
– 200g self-raising flour
– 1 tsp baking powder
– 1 medium egg
– 2tbsp honey
– 300ml milk
– 4 tbsp butter, melted
– 150g fresh blueberries
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. 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. Serve with golden syrup and the rest of the blueberries.