|American style blueberry pancakes with banana and strawberries, as made by EJ|
You can eat these as they are, but I like them with fresh fruit and a little honey- this time we had strawberries and banana.
This recipe makes approximately four 15cm diameter pancakes (I used a frying pan with a 15cm base). The pancakes fluff up as they cook and are actually quite filling, so with toppings this is enough for a decent breakfast for four people, or an epic breakfast for two slightly greedy people.
To make blueberry American style pancakes, you will need:
6 heaped tbs plain flour
2tsp baking powder
1/2 tbs icing sugar
A generous handful of blueberries
1/2 tbs oil for frying
Beat the eggs in a measuring jug or bowl with a lip (so you can pour the batter into the frying pan when it's ready), then gradually add the flour, baking powder and icing sugar, mixing into a thick paste. Slowly add the milk, mixing as you do to avoid lumps appearing. Once all of the milk has been added, chuck in a handful of blueberries and mix into the batter.
Heat the oil in a small frying pan, make sure the surface of the pan is lightly coated with oil. Turn down to a low heat and pour in enough batter to cover the base of the pan (this should be approximately 4-5mm thick).
Cook on the lowest heat for approximately 5 minutes or until set the whole way through. Then carefully flip over with a spatula and cook on the other side for 2-3 minutes.
If you are making several pancakes at once, keep them warm by stacking them on a tray on a low shelf of an oven set to it's lowest heat.
These pancakes have a lovely fluffy texture and a hint of sweetness, great for a special breakfast or brunch. To serve, top with sliced banana, strawberries and a little honey.
An excellent breakfast treat for a lazy sunday or bank holiday - enjoy!