Blueberry Breakfast Pancakes


Today is Shrove Tuesday (also known as Pancake Day) which marks the beginning of Lent and the run up to Easter. Traditionally pancakes were made to use up lots of rich ingredients such as eggs, milk and sugar before forty days of fasting during Lent. So continuing with tradition, I thought I’d start my day with some (rather indulgent) blueberry breakfast pancakes.


Here’s how (makes about 10):

  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 large egg
  • pinch of salt
  • 300ml milk
  • 20g melted butter
  • 150g blueberries
  • butter for cooking
  • maple syrup for drizzling

Mix flour, baking powder and a pinch of salt together. Beat together the egg with the milk and mix together with dry ingredients until it forms a smooth, thick batter. Beat in the melted butter, and stir in half the blueberries.


Heat the butter in a large frying pan and drop a large tablespoon of batter into the pan (makes pancakes about 7cm across). Cook for 3 minutes on each side until golden brown.


Serve with more blueberries and a generous drizzling of maple syrup.





Happy Pancake Day!

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