We favour American-style pancakes in our house. You can’t beat big fluffy pancakes stacked on top of each other and smothered in syrup. Phill especially is a huge pancake fan and when we’re in Florida the IHOP (International House Of Pancakes) is one of our first ports of call.
In honour of Pancake Tuesday I made American-style blueberry pancakes, accessorised with strawberries, more blueberries and plenty of syrup. Oh yeah! My mouth is watering as I type this…
This recipe makes two large pancakes and three mini ones (or three large pancakes!)
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large egg
handful of blueberries
2 tbsp melted butter/olive oil
1. Put your oven on at a low heat to keep the pancakes warm whilst you make them.
2. Sift the flour, baking powder, salt and caster sugar into a large bowl.
3. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
4. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Let the batter stand for a few minutes.
5. Heat a non-stick frying pan (I used an omelette pan) over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). Dot you pancake with some blueberries. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
6. Repeat until all the batter is used up.
7. Serve with syrup (I used Agave syrup) and some yummy fruit.