Pancakes are always a welcome addition to the breakfast table, even more so on a chilly November morning. Let the batter sit for a little while before cooking and you will have fluffier, lighter pancakes
- 300g plain flour, sieved
- 2 teaspoons baking powder
- 1 pinch salt
- 100g caster sugar
- 500ml full-fat milk
- 2 large free-range eggs, lightly beaten
- 50g melted butter
- 100g fresh blueberries
- 25g cold butter
- 2 tablespoons maple syrup, to serve
- Put the flour into a large mixing bowl and add in the baking powder through a fine sieve. Mix well and stir in the salt and sugar.
- Mix the milk and beaten eggs together in a large measuring jug and stir in the melted butter to combine. Make a well in the centre of the flour and gradually whisk in the liquid, getting rid of any lumps. Stir in the blueberries and allow the batter to sit for an hour if you have the time.
- Place a non-stick frying pan over a medium heat and add the butter. When melted, use a ladle to transfer four spoonfuls of batter onto the pan, keeping a space between each of them. When bubbles appear on the surface of the pancakes, use a fish slice to gently flip each pancake over, and cook for another 2-3 minutes until golden. Repeat with the rest of the batter, keeping the cooked pancakes warm in a warming oven.
- Stack flour pancakes onto each of the four plates and drizzle with maple syrup to serve.