Blueberry Pancakes

Ingredients

• For the Pancakes
• Plain flour 200g
• Baking powder 2 tsp
• Salt 1/4 tsp
• Caster sugar 2 tbsp
• Large egg 1
• Milk 250ml
• Unsalted butter, melted 30g
• Fresh or frozen blueberries 100g
• Butter or oil, for frying as needed

Method

1. In a large bowl, whisk together the flour, baking powder, salt, and caster sugar.
2. In a separate jug or bowl, whisk together the egg and milk. Pour the melted butter into the wet ingredients and stir.
3. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk gently until just combined; a few lumps are fine. Do not overmix.
4. Gently fold in the blueberries.
5. Heat a lightly greased frying pan or griddle over a medium heat. Pour about 60-80ml of batter per pancake onto the hot pan.
6. Cook for 2-3 minutes until bubbles start to appear on the surface. Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, adding a little more butter or oil to the pan as needed.
8. Serve immediately with your favourite toppings, such as syrup, extra berries, or a dollop of yogurt.