Warm, fluffy pancakes are the ultimate start-of-the-weekend comfort.. and with soft fresh blueberries and raw honey drizzle they’re the perfect balance of sweet nostalgia. Jake’s recipe makes about 8 pancakes of 15cm diameter (like the stack in the picture)!
The ingredients:
- 300g self-raising flour
- 1 egg
- Approximately 1 cup of milk, added until the consistency of the batter is like honey
- 1/2 punnet blueberries
- A squeeze of raw honey (about 1 tbsp)
- 25g of butter for greasing the pan
The magic:
- Mix all of the ingredients together in a mixing bowl, preferably with a pouring spout.
- Keep mixing until all lumps are gone, and whisk vigorously for aeration.
- Cut blueberries in half and stir into the batter.
- Put a small cube (teaspoon size) into a non-stick frying pan on medium heat
- When the butter bubbles lightly pour in your first pancake-size circle of batter. Be careful not to let the butter burn.
- Flip the pancake when small bubble holes cover the top of the batter.
- Continue to cook the pancakes one by one adding a little butter to the pan between each batter pour, and stack on a warm plate.