American blueberry pancakes are so fluffy and fruity. Serve on their own or with golden or maple syrup. These are so easy to make and with the following tried and tested step by step instructions, you can’t go wrong!
Makes 6 large fluffy pancakes
200 g Self raising flour
3 tablespoons granulated sugar
1 tsp baking powder
1/4 teaspoon salt
200 ml milk
1 teaspoon butter
1 tablespoon oil
125 g fresh blueberries
1) Place the flour, salt, baking powder and sugar in a large measuring jug. This makes it easier to pour the batter later on. In a smaller measuring jug, measure the milk, add the egg and whisk with a fork or manual hand whisk to combine. Pour the egg milk mixture onto the dry ingredients in the larger jug and whisk until combined and no lumps. The batter should be thick but pourable. Add the blueberries and combine carefully.
2) Set a non stick frying pan to heat up on the stove on medium heat. Place the butter in a small bowl and melt in the microwave for 10 seconds. Add the oil and mix together. This is going to be the frying fat. Place a very small amount on the hot pan before frying each pancake.
3) Pour on 1/6 of the batter to form a circle shape about 11 cm in diameter. It will rise and get bigger as it cooks. Cook for 30 seconds or until the top starts to set slightly. Use a flat spoon to check the underside. Turn the pancake when the bottom is a light golden brown.
4) Turn down the heat to slow and cook the second side for about 2 minutes, checking the underside for the desired colour. Flip again and cook the first side on slow for about a minute. A good tip is to have two pans going at the same time as there can be some waiting around when cooking the second side (washing a second pan takes much less time than the waiting around. This is particularly handy during busy breakfast times)