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 for a Sunday morning breakfast.
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
- 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.
- 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.
- 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
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.