Blueberry Pancakes Recipe
A breakfast favourite. I crave these very often, so I have to restrict myself to only making them once every few months. Note that I haven't included butter and maple syrup in the ingredients, and they are therefore not included in the nutrition information.
Makes 8
Ingredients
- 4oz / 115g self-raising flour
- 0½oz / 15g soft light brown sugar
- a pinch of salt
- 1 egg
- 5fl oz / 150ml semi-skimmed milk
- 2oz / 50g dried blueberries
- 8 tsp / 40ml vegetable oil
Method
- Whisk together the egg, milk, salt and sugar. Whisk in the flour, a little at a time, until you have a smooth batter. Stir in the blueberries.
- Heat a non-stick frying pan or griddle to a medium heat with 2tsp / 10ml oil. Stirring the batter each time, drop in about 2 fl oz / 50ml of the batter for each pancake, spreading to a 3-4 inch circle. Cook each pancake for about a minute on either side or until golden brown. Add more oil after every other pancake. Transfer to a warm plate while cooking the remaining pancakes.
- Serve with butter and maple syrup.
Nutrition
| Nutrition Information* | ||
|---|---|---|
| Per 100g | Per serving (53g) | |
| Energy (kj) | 1087 | 585 |
| Calories (kcal) | 250 | 135 |
| Protein (g) | 5.7 | 3.1 |
| Carbohydrate (g) | 33.0 | 17.8 |
| of which sugars (g) | 13.0 | 7.0 |
| Fat (g) | 11.6 | 6.2 |
| of which saturates (g) | 1.5 | 0.8 |
| Fibre (g) | 2.2 | 1.2 |
| Sodium (g) | 0.21 | 0.11 |
| * Approximate nutritional values based on average values in ingredients | ||