Blueberry and Vanilla Pancakes
Blueberry and vanilla taste
great together - and blueberries are well known for their antioxidant-containing
benefits, too. Try them in these crispy pancakes. Makes 8.
120g plain flour
1 tsp baking powder
heaped dessertspoon of vanilla sugar (or regular caster sugar)
1 tsp vanilla extract
small pinch salt
250ml semi-skimmed milk
1 egg
1 tablespoon butter, melted
50g fresh blueberries
Mix the flour, baking powder, sugar and salt in a bowl. In a jug, measure out
the milk and then crack in the egg and pour in the vanilla and melted butter.
Pour the egg mixture into the flour, whisking with a fork to combine. Fold in
the blueberries and heat a non-stick pan on the hob.
Trickle in a little
vegetable oil and spoon some of the batter into the hot, oiled pan. Immediately,
pour in another spoonful of batter but catch a few of the blueberries at the
same time, dropping this on top of the sizzling pancake.
Leave to cook
for 2-3 minutes per side, turning when you see bubbles appear on the top

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