BLUEBERRY PANCAKES

A weekend treat, which can be multiplied to serve all the family. Use rolled porridge oats, instead of jumbo, for the best results.

Serves 2 284cals per serving

75g (2¾oz) wholemeal self-raising flour

15g (½oz) rolled porridge oats (not jumbo)

1 large egg

100ml (3½fl oz) full-fat milk

125g (4½oz) blueberries 2tsp rapeseed or coconut oil

Place the flour and rolled oats in a bowl, make a well in the centre and break the egg into it. Pour in half the milk and, using a whisk, beat it all together to form a thick batter. Add the remaining milk and beat hard, until the batter is smooth.

Tip the blueberries into a separate bowl, keeping some aside for garnishing, and then lightly crush with the back of a spoon. Add them to the batter and mix well.

Brush a large non-stick frying pan with a little of the oil and place over a medium-high heat. Spoon a sixth of the batter in a loose heap on one side of the pan and allow to spread gently. Add two more spoonfuls in the same way. Cook for 2 minutes, or until small bubbles appear on the surface and the top is beginning to set. Carefully flip the pancakes over and cook on the other side for

1½-2 minutes.

Transfer the pancakes to a warmed plate and cook the remaining three pancakes in the same way. Serve with the reserved blueberries on the top as a garnish.