BLUEBERRY PANCAKES

You can serve these with crispy bacon, if you prefer.

Makes about 16

Preparation time:

10 minutes, plus resting

Cooking time: about 15 minutes

150g plain flour

1tsp baking powder 75g caster sugar 1 large egg

150ml milk

250g blueberries 25g butter

4tsp oil

Maple syrup, to serve Icing sugar, to dust

1 Sift the flour and baking powder into a large bowl. Stir in the sugar. In a jug, beat together the egg and milk. Make a well in the flour and gradually pour in the egg mixture, slowly incorporating the flour into the middle; stir until smooth. Fold through 150g of the blueberries. If you have time, put in the fridge for 30min to rest.

2 Add 1 heaped tsp butter and 1tsp oil to a frying pan set over a medium-high heat. Once it has stopped foaming, spoon 1tbsp of batter per pancake into the pan, leaving at least a 3cm gap between each one. Work in batches, frying pancakes for 2min per side, or until golden; add extra butter and oil as needed. Remove the pancakes to a warm plate and cover to keep warm.

3 Serve a stack of 3-4 pancakes per person. Sprinkle over remaining blueberries, drizzle with maple syrup and dust with icing sugar.