Blueberry Pancakes with Maple Syrup

Makes: 8 Preparation time: 5 minutes, (plus 10 minutes standing time) Cooking time: 12 minutes • 85g/3oz butter, plus extra for frying and to serve

• 220g/7¾ oz/1¾ cups

self-raising flour

• 1 tbsp caster sugar

• 4 tsp baking powder

• ½ tsp salt

• 2 large eggs, beaten • 375ml/13fl oz/1½ cups milk • 200g/7oz/1½ cups blueberries • Maple syrup, to serve

1

Heat the butter in a saucepan over a low heat until melted. Remove from the heat and leave to cool a little. Mix together the flour, sugar, baking powder and salt in a large plastic bowl.

2

Put the eggs, milk and melted butter in a large jug and beat until well mixed. Make a well in the centre of the flour mixture and slowly add the egg mixture. Beat slowly with a wooden spoon to draw in the flour to make a smooth batter. Cover and leave to stand for 10 minutes.

3

Heat 1 tbsp of butter in a frying pan over a medium heat. Working in batches, pour 2 tbsps of the batter into one half of the pan to make a pancake and then pour 2 more tbsps into the other half. As soon as the pancakes start to set, scatter a handful of blueberries over the top of each one. Cook for about 1 minute until the underside of the pancakes are golden brown, then flip the pancakes over and cook for another 1 minute.

4

Transfer to a plate and repeat with the remaining batter and blueberries, adding more butter to the pan as needed. Serve warm, drizzled with maple syrup and extra butter, if you like.