Now that we’re about halfway through the blueberry season, panic is starting to set in that I’m not using them enough, and I’ve spent a large part of the morning researching blueberry recipes to make between now and the autumn. I often panic-buy the last of the summer berries to freeze and ration throughout the winter. I froze the blueberries I received in my Farmdrop box a few weeks back, and defrosted them last night so that I could make these pancakes for breakfast. There are blueberries within the actual pancakes, you just can’t see them in the picture above. If I were a better food photographer, I would have arranged them at the edges but, seriously, who has time for that?!
200g self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 large egg
Splash sunflower oil
125g fresh blueberries
Knob of butter, for cooking
Maple syrup, to serve
In a large bowl, combine the flour, baking powder, bicarbonate of soda and salt. Add to this the egg, milk and sunflower oil, then whisk until you have a smooth batter. Leave to rest for 30 minutes before gently stirring in a the blueberries (reserving a few to garnish at the end.)
Heat a large frying pan or skillet over a high heat and add a little butter. Swirl the butter around the pan, then add a ladleful of the batter and allow to spread a little. Cook for a couple of minutes, until bubbles form on the surface, then carefully flip and cook the other side. Repeat with the remaining batter (this should make about six). Pile the pancakes up on a plate, drizzle with maple syrup and garnish with a few loose blueberries.
Adapted from a recipe by BBC Good Food.