Pancake Day: Blueberry American Pancakes

We’re not big pancake eaters in our house. In fact, we only make them once a year, then the kids try them, hate them and they end up in the bin. All change now though as we have discovered thicker, less eggy, American pancakes.

And they are delicious!

And, if you add blueberries to the mixture before you cook them, they’re amazing!

And, if you top them with fresh blueberries and raspberries, they’re sublime!

Print Recipe
Blueberry American Pancakes
These are the only pancakes that we'll eat in our house. They are easy to make, the kids can even help, they're fluffy and they're delicious. Topped with fresh fruit, and a little drizzle of maple syrup, and you'll think you're in heaven!
blueberry pancake topped with fruit
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
blueberry pancake topped with fruit
Instructions
  1. Gently melt the butter in a pan and put aside to cool slightly.
  2. Sift the flour, baking powder, salt and caster sugar together in a large bowl.
  3. In another bowl, gently whisk the milk and the egg together. Whisk in the melted butter.
  4. Pour the milk and egg mixture into the flour mixture. Beat with a fork until the batter is smooth.
  5. Add a handful of washed blueberries and let the batter settle for a couple of minutes.
  6. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a small ladleful of the batter.
  7. When the top of the thick pancake starts to bubble, turn it over and cook until both sides are golden brown.
  8. Repeat.
  9. Top with fresh raspberries and blueberries. And why not a drizzle of maple sugar and a sprinkling of icing sugar?
  10. Enjoy!
    Boy eating blueberry pancake
  11. Proof of the pudding: All gone!
    Empty plate after blueberry pancake

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