Blueberry Pancakes with Maple Syrup

It's Shrove Tuesday tomorrow and if you've been inspired by our post last week, it's time to whip up the perfect pancake for an extra indulgent breakfast or, add a dollop of cream and turn it into a special dessert for the whole family. 

200g Self-Raising Flour, 
1tsp Baking Powder, 
1 egg, 
300ml Milk, 
25g  Butter, melted, 
150g pack Blueberries, 
Sunflower oil or a little butter for cooking, 
Tesco Finest Maple syrup


1.Mix together the flour, baking powder and a pinch of salt in a large bowl.

2.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.

3.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.

4. 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.

5. Cover with kitchen paper to keep warm while you use up the rest of the batter. 

Serve with maple syrup and the rest of the blueberries.

Recipe courtesy of Tesco Living.