These gloriously light pancakes make the perfect weekend breakfast – stacked high with a good drizzle of heather honey!
Adding fresh blueberries whilst the pancakes are cooking keeps their texture and flavour intact – lending the pancakes a delicious freshness.
Blueberry Breakfast Pancakes
220g Plain Flour
50g Caster Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
2 Large Eggs
4 Tbsp Unsalted Butter (Melted)
1) Combine the plain flour, cornflour, caster sugar, baking powder and salt in a large bowl. In a separate bowl whisk together the eggs and milk. Gradually whisk the milk and eggs into the dry ingredients until fully combined. Whisk in 2 tbsp of the melted butter.
2) Heat a nonstick pancake or frying pan over a medium heat. Cook tablespoonfuls of the batter in a little melted butter – sprinkling a few blueberries onto the top of each pancake before flipping. Cook the underside until golden brown, flip and cook the other side until lightly brown (you don’t want the blueberries to break down too much).
3) Continue to cook the pancakes in batches, keeping those that are cooked warm. Serve with a good drizzle of heather honey.