My third pancake recipe on this blog but I couldn't resist as we have been eating so many wonderful local blueberries recently and so of course I had to make Blueberry Pancakes! What really makes this special however is the Blueberry Maple Syrup. You can use frozen blueberries if you can't get fresh ones but I recommend trying this delicious breakfast before blueberry season is over. Treat yourself this weekend with these pancakes – its what weekends are for!
Makes approx. 16 pancakes
210g/ 7 ½ oz/ 1 ½ cups all-purpose or plain flour
2 tbsp sugar
2 tbsp baking powder
½ tsp salt
3 tbsp melted butter, cooled
175g/ 6oz/ 1 cup fresh blueberries, plus extra for serving
Blueberry Maple Syrup
250ml maple syrup
175g/ 6oz/ 1 cup blueberries
To make the blueberry maple syrup put the maple syrup and blueberries into a pan and gently bring to a boil. Reduce the heat and allow to simmer until it has reduced and thickened and all of the blueberries have popped open and softened. Remove from the heat and allow to cool slightly. I like to strain my syrup so that its smooth but if you prefer you could keep the blueberries in for a thicker, chunkier syrup. Keep warm until ready to serve.
In a large bowl mix together the flour, sugar, baking powder and salt. In a separate bowl or jug combine the milk, eggs and melted butter. Whisk well then add to the dry ingredients. Mix everything together until smooth then add the blueberries and mix in.
Heat a griddle or frying pan then drizzle a little extra butter into your pan. Ladle some of the mixture onto your cooking surface, leaving room for them to spread. Cook for roughly 2-3 minutes until you have lots of small bubbles on the surface then flip the pancakes over and cook for another 30 seconds to a minute or until they are golden. Keep the cooked pancakes warm and continue making pancakes until you have used all of the batter. Serve warm with the Blueberry Maple Syrup and some fresh blueberries.