Happy Pancake Day!

 

 

What better way to celebrate Shrove Tuesday than with a giant stack of sweet sticky pancakes?! We chose fluffy American style blueberry pancakes to get us in the mood... calorie counters need not apply!

 

 

Fluffy Blueberry Pancakes with Fruit Compote

 

 

Pancakes

 

1 medium egg

300ml milk

200g self-raising flour

1 tsp. baking powder

Knob of butter



Oil to grease pan

Topping

Maple or Golden Syrup (depending on preference)
Mixed pack of berries (Strawberries, Blueberries, Blackberries or Raspberries)
1 Tbsp. sugar
Dusting of icing sugar (optional)

Prep

1. Mix the flour, baking powder and a pinch of salt in a large bowl. Whisk the egg and milk together separately in another bowl. Make a well in the dry ingredients and pour the egg/milk mixture into the middle. Whisk together until it forms a smooth batter. Beat in the melted knob of butter and gently stir in the blueberries.
2. Heat 1 tbsp. oil in a non-stick pan. Ladle a large tbsp. of batter into the pan. After 2-3 minutes you will notice small bubbles appearing and the batter becoming smoother on top, that means its time to flip the pancake! Wait another 2-3 minutes till the pancake is a golden brown.
3. Throw the remaining chopped fruit/berries into a saucepan with a generous helping of sugar (around 1 tbsp.) and a dollop of any fruit jam you may have in the fridge for extra sweetness. Let this gently simmer for 3-5 minutes or until the fruit has softened.
4. Serve the pancakes with a generous squeeze of maple/golden syrup and spoonfuls of fruit compote. Dust with icing sugar for the final wow.
5. Enjoy.