Cookery editor of our sister magazine Woman’s Weekly, Sue McMahon, shows you how easy it is to make your own fruity pancakes with maple syrup, perfect Blueberry pancakes with maple syrupfor a Sunday morning breakfast.
Makes: 10
Skill level:Easy peasy




    • 150g (5oz) self-raising flour


    • 1tbsp soft light brown sugar


    • Pinch of salt


    • 1 medium egg


    • 125ml (4fl oz) milk


    • 1tbsp sunflower oil


    • 125-150g (4-5oz) blueberries


    • Oil, for frying


    • Maple syrup, to serve






    1. Tip the flour into a bowl and stir in the sugar and salt. Whisk together the egg, milk and sunflower oil. Gradually whisk the liquid into the flour until mixture is smooth. Stir in blueberries.


    1. Heat a frying pan, or griddle, and grease it sparingly. Drop rounded tablespoons of the mixture on to the hot surface, spreading each out to about 7.5cm (3in). Cook for about 1 min, then slide a palette knife under and flip them over and cook for about 30 secs-1 min – each side should be a golden colour. Remove pancakes from the pan and keep them warm while cooking the rest of the mixture, oiling the pan between each batch.


    1. Stack the pancakes and drizzle over some maple syrup to serve. (Not suitable for freezing.)


Note: Calorie and fat values are for the maximum number of servings stated.


Nutritional information per portion



fat 5.0g saturates 1.0g calories 150(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.