This plump summer berry is filled with antioxidants, and phytoflavinoids, these berries are also high in potassium and vitamin C, vitamin A, calcium, dietary fiber, and manganese making them doctors and nutritionists' top pick. They can not only reduce your risk of heart disease and cancer, they 're also anti-inflammatory. Their tangy flavor comes to life in our light and fluffy Blueberry Pancakes recipe for a brilliant breakfast or brunch idea
In a large bowl, combine 200 g of self-raising flour, 1 tsp of baking powder and a pinch of salt.
Beat 1 egg with 300ml of milk, make a well in the middle of the dry ingredients and whisk in the milk to create a smooth thick batter.
Beat in a melted butter knob, and stir gently in half of the 150 g blueberries pack.
Stir in the blueberries and gently mix into the batter. Try not to have them squashed.
Heat up a non-stick frying pan lightly with oil. Drop-in 2 tbsp batter each pancake. Cook for 1 1⁄2 – 2 minutes, until golden below, bubbling on top.
Cook for 1 1⁄2 – 2 minutes, until golden below, bubbling on top.
Flip over and continue cooking for another 1 to 2 minutes.
Serve with maple or golden syrup and the remaining blueberries.
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Ingredients
Directions
In a large bowl, combine 200 g of self-raising flour, 1 tsp of baking powder and a pinch of salt.
Beat 1 egg with 300ml of milk, make a well in the middle of the dry ingredients and whisk in the milk to create a smooth thick batter.
Beat in a melted butter knob, and stir gently in half of the 150 g blueberries pack.
Stir in the blueberries and gently mix into the batter. Try not to have them squashed.
Heat up a non-stick frying pan lightly with oil. Drop-in 2 tbsp batter each pancake. Cook for 1 1⁄2 – 2 minutes, until golden below, bubbling on top.
Cook for 1 1⁄2 – 2 minutes, until golden below, bubbling on top.
Flip over and continue cooking for another 1 to 2 minutes.
Serve with maple or golden syrup and the remaining blueberries.