Simple Blueberry Pancake Recipe

Simple and very quick to make. Ideal for breakfast, or load with ice cream, extra fruit and syrup for an indulgent dessert!



200g self-raising flour
1 tsp baking powder
1 egg
300ml milk
knob butter
150g pack blueberries
sunflower oil or a little butter for cooking



Mix together the flour, baking powder and salt into a large bowl. Beat the egg into the milk and whisk the mixture into the dry ingredients until a smooth, thick batter is formed. Beat the melted butter into the batter and stir half the blueberries into it.

Heat a teaspoon of oil, or small knob of butter, into a large non-stick frying pan OR onto a cast iron griddle (the Rangemaster multizone hotplate griddle is perfect for the job!). Drop a large tablespoonful of the batter into the pan or griddle, enough to give you a pancake of approximately 7cm diameter. Cook over a medium heat for a couple of minutes until small bubbles start to appear on the surface of each pancake, then flip over and cook for a further couple of minutes. Serve with the remaining blueberries and either syrup or ice cream. Or indeed both.