American Blueberry Pancakes...

Makes 10 pancakes

Preparation and cooking times

Cook 35 mins

 Low-fat

Ingredients

200g self-raising flour

1 tsp baking powder

1 egg

300ml milk

knob butter

150g pack blueberries

sunflower oil or a little butter for cooking

golden or maple syrup

Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. 

Beat in the melted butter, and gently stir in half the blueberries.

Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. 

Make three or four pancakes at a time. 

Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. 

Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

Nutrition per Serving:

108 kcalories, protein 4g, carbohydrate 18g, fat 3 g, saturated fat 1g, fibre 1g, salt 0.41 g

BBC Good Food