- Serves: 10-12
- Cook Time: 25 minutes
- Prep Time: 25 minutes
- Effort: easy
- 300 g plain flour
- 2 tsp baking powder
- 100 g caster sugar
- 2 eggs
- 250 ml milk
- 90 g butter, plus extra
- 150 g blueberries
- maple syrup
1. Sift the flour and baking powder into a bowl and then stir in the sugar.
2. Using a hand whisk, mix the eggs and milk together in a separate bowl, then gradually add them to the dry ingredients, mixing until you have a smooth batter. It should be thicker than a traditional British pancake batter, but still loose enough to pour.
3. Leave the batter to stand for at least 5 minutes. Melt half of the butter in a small pan or on a low setting in the microwave and then pour it into the mixture. Stir in the blueberries.
4. Preheat the oven to 140C/120C fan/gas 1.
5. Heat a large, flat, non-stick (preferably cast iron) frying pan and add enough of the remaining butter to cover the base. The pan needs to be really hot in order for the pancakes to cook properly, but be careful not to burn the butter.
6. Using a small ladle or jug, pour enough batter into the hot pan to make a circle about the size of a small saucer - you should be able to fit 2 or 3 in at a time. Cook for about 1 minute on each side, until golden-brown and slightly risen.
7. After the first batch of pancakes, you can judge how much batter you need, or if you need to turn up the heat or reduce it - you will also need to add a little more butter as you go. As you cook the pancakes, stack them up on a plate with a knob of butter in between each one. Place them in the preheated oven, covered with a sheet of foil. Serve drizzled with maple syrup.
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