Blueberry Pancakes

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob  butter
• 150g blueberries
• sunflower oil for cooking
• golden or maple syrup

METHOD

1. Sieve and mix together 200g self-raising flour, 1 tsp of baking powder and a pinch of salt in a large bowl.
2. Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
3. Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
4. Heat a teaspoon of sunflower oil in a large non-stick frying pan.
5. Drop a large tablespoonful of the batter per pancake into the pan. Make three or four pancakes at a time.
6. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2-3 minutes until golden brown.
7. Cover with kitchen paper to keep warm while you use up the rest of the batter.
8. Serve with golden or maple syrup and the rest of the blueberries and a sprinkle of icing sugar.
9. Bon Appétit