In the second of my #SummerCookingSeries, I thought I’d share a weekend favourite breakfast, my classic American Style Blueberry Pancakes. They’re quick and easy to make and are rather tasty! I’ve made them with raspberries and strawberries as an alternative to the blueberries, as well as serving them plain with a side of fruit – so adapt to suit your tastes and whatever fruit you may have!
This was also one of the recipes that I made with the school children during the Lead Schools Creative Scheme project. As well as these pancakes, we also decided upon making granola as the two recipes from America – rather than the Burger and Hot Dog the kids originally wanted to make!
American Style Blueberry Pancakes
- 200g brown/wholemeal self-raising flour
- 1 tsp baking powder
- Pinch of salt
- 3 tbsp. caster sugar
- 1 egg
- 300ml milk
- 50g unsalted butter, melted plus extra to grease
- 150g blueberries
- Maple syrup to serve
Place the flour, baking powder, salt and sugar into a medium bowl. Add the egg along with a little milk and start to mix carefully with a fork. Gradually add in the remaining milk until you have a thick batter. Add in the melted butter and stir to combine.
Heat a frying pan over a medium flame and grease lightly with a little butter. Spoon or pour the batter into the hot pan to create small 8-10cm pancakes. Whilst the batter is still wet, add a few blueberries to the pancakes.
The pancakes are ready to be flipped once bubbles have appeared on the surface of the pancakes. Carefully flip the pancakes and continue to cook for a further 20 seconds or until the underneath is golden brown.
Serve hot with a little syrup and a few extra fresh blueberries.