Blueberry American Pancakes (makes approx. 15-20 depending on size)
225g (8oz) Self-raising flour
55g (2 oz) sugar
1 tsp heaped baking powder
5 tbsp sunflower oil
1 egg
250 mls (9floz) milk approx. (depending on thickness desired)
1 punnet blueberries
Method:
Pre heat your griddle or place a large pan over a medium heat on your cooker hob.
Set the blueberries aside until last, then mix all the wet ingredients into a large jug, then sieve all dry ingredients into the wet and mix well to make a smooth batter. Leave to thicken approximately 10 minutes.
You might need to use a piece of kitchen paper to slightly oil your pan or griddle as it is heating.
Using a large tablespoon pour spoonfuls around the surface. As the bubbles start to appear sprinkle over the blueberries. When the bubbles start to burst, flip over and cook the other side. These are delicious served with more blueberries and yoghurt or simply maple syrup.
Visit Little Oaks Cookery School to see for more details
Contact Little Oaks Cookery School for private lessons, demonstrations or hands-on cookery classes……….
Hilary Justin, Little Oaks Cookery School, 26 Ballygowan Road, Kells, Ballymena, BT42 3PD
Telephone: 07974 349 850 email: hilaryjustin123@gmail.com or follow Little Oaks Cookery School on facebook.
