Blueberry Pancakes

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   1. Put a large, heavy bottomed frying pan or flat griddle on a medium heat.

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   2. Sift the flour (if you have the time!) and fork together with the beaten egg.

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   3. Add the milk a bit at a time and mix until smooth. You want a good dropping consistency. (The amount of milk will vary according to the size of your egg).

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   4. Once the batter is ready, stir in the blueberries gently.

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   5. Spoon out the mixture into your pan with a large serving spoon. Watch until the pancakes start showing air bubbles in the surface, then turn.

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   6. Eaten immediately with maple syrup, cream, bananas, more fruit... whatever you like!

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   Note: If you are using wholemeal flour, try heating your pan to a slightly lower temperature and add an extra 1/2 teaspoon of baking powder. Your pancakes will take slightly longer to cook but will be less likely to be doughy and heavy.

* Per serving · 4 servings · Values may vary.

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