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Most weekends start with British pancakes in my house, but occasionally I like to make a batch of American. Which ever kind I’m making I like to whizz them in my trusty Nutribullet before cooking. These fluffy beauties are excellent served immediately, but they do keep well (once cooled) in an air tight container for a few days and can be eaten cold or heated briefly in a toaster.
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Makes approximately 8 Pancakes ⠀
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INGREDIENTS ⠀
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Batter⠀⠀
240ml milk⠀⠀
1 large egg⠀⠀
2tbsp melted butter or vegetable oil⠀⠀
150g plain flour⠀⠀
2 tsp baking powder⠀⠀
2 tbsp sugar⠀⠀
1 pinch of salt⠀⠀
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150g blueberries
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Butter for frying ⠀⠀
toppings such as yogurt, maple syrup, fresh berries, etc.⠀⠀
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METHOD⠀
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Place all of the batter ingredients in a bullet or blender and whizz! ⠀⠀
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Place a small amount of butter into a frying pan. When melted, spoon 2 or 3 tablespoons of batter onto a frying pan. Pop in 4 blueberries into each pancake. Cook until the surface of pancakes creates bubbles, about 1 minute. Flip carefully with a spatula, and cook until golden on the underside, 1 to 2 minutes more.⠀⠀
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