Blueberry Cinnamon Pancakes
Serves: 2 people
Takes: 15 mins to 30 mins
The perfect brunch recipe. I love mine with cinnamon and the traditional maple syrup, but why not try crushed green cardamom seeds instead.
Ingredients
115g plain flour
1 egg, beaten
1 tablespoon unsalted butter, melted and cooled
1/2 tablespoon baking powder
1 teaspoon sugar
150ml milk
pinch of salt
good pinch cinnamon powder, to taste
good handful of blueberries
butter, for frying
maple syrup, for serving
Method
Mix all the ingredients together apart from the blueberries and maple syrup.
If you have time then leave the batter for around half an hour.
Fry a little butter in a frying pan until light golden brown. Add a ladle of pancake batter. It will spread so keep pouring to the size you like, mini or large.
Poke in a few blueberries and wait for little bubbles to start appearing on the surface. Flip over and cook on the other side.
Serve with a good drizzle of maple syrup, more blueberries and a little dusting of cinnamon powder if you fancy.
