If you’re looking for an easy recipe to impress your partner or family, then these classic, light and fluffy American blueberry pancake stack is the best place to start. Serve them stacked high and smother them in extra maple syrup and fruit.
Cooking Time: 35mins
Cooking Level: Easy
This recipe makes 10 pancakes
200g self-raising flour
1 tsp baking powder
A knob of butter
150g pack blueberry
sunflower oil or a little butter for cooking
Golden or maple syrup
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 and 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.
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