Blueberry Breakfast Pancakes

Us Brits haven't really embraced the simple yet delectable pancake as much as other nations.

We make a song and dance one day a year on shrove tuesday and, as our ancestors have done before us, we wolf down as many as we can stomach. This was typically as a celebration or preparation before the traditional fasting of lent but now mostly just another excuse for glutiny!

Elsewhere the annual pancake ration is not exhausted in one night of over indulgence and they are even enjoyed at different times of the day. In America for example they will often use the base ingredients to make smaller, fatter pancakes which have the density to carry other ingredients, in this case blueberries, and they are then smothered in a generous drizzling of syrup for a sweet and filling breakfast.

Ingredients for 10 pancakes / 2 generous servings - 

200g Self Raising Flour

Tsp Baking Powder

Pinch of Salt

1 Egg

300ml Semi Skimmed Milk

Butter, large knob, melted, and more for cooking

100g Blueberries

To Serve

50g Blueberries

Honey or Golden / Maple Syrup

Creme Fraiche / Yogurt

• Combine flour, baking powder and a pinch of salt in a large bowl. 
• Beat the egg into the milk and then slowly whisk this into the bowl to create a smooth batter. 
• Beat in the melted butter, and gently mix through the 100g of blueberries.
• Heat another knob of butter in your largest non-stick frying pan, until sizzling.
• Add a large tablespoonful of the batter per pancake into the pan to make pancakes about 3 inches in diameter. Make a few pancakes at the same time depending on the size of your pan. 
• Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake,indicating it is done on the other side, flip and cook for another 2-3 minutes until golden on both sides. 
• Keep cooked pancakes covered until you've made them all and then serve 5 stacked on top of each other drizzled with honey / syrup, a good dollop of yogurt and the rest of the blueberries sprinkled over.