Mini blueberry pancakes
Nutrition Facts
each servingIngredients
all 8 types- 200g wholemeal flour
- 1 tsp baking powder
- 1 medium egg, beaten
- 250ml skimmed milk
- 1 tsp vanilla extract
- 200g fresh blueberries
- 2 tsp sunflower oil
- 1 tsp caster sugar (optional)
Directions
6 steps in totalMix the flour and baking powder in a bowl.
In a separate bowl, beat together the egg, milk and vanilla extract.
Make a well in the middle of the flour, then gradually stir in the egg and milk mixture until you get a smooth batter. Ideally, leave the batter to stand for a few minutes before cooking.
Lightly crush half the blueberries with a fork and mix these into the batter, along with the remaining (whole) blueberries.
Add a little oil to a non-stick pan, then add the batter to the pan, 1 tbsp at a time, to create small pancakes, making sure the blueberries are evenly distributed.
Cook the pancakes on a medium heat for 2–3 minutes, then turn and cook for a further 2 minutes. The pancakes are ready to turn when you see bubbles appearing on the surface. Sprinkle with a little sugar before serving, if using. Serve with some unsweetened yogurt or unsweetened crème fraiche, if liked.
