| Blueberry pancakes with maple syrup |
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| Written by Claire Hopley, 2006 | |
 Hot maple syrup poured over warm blueberry pancakes pleases everybody for a weekend breakfast. Canadians and Americans often add sausage or bacon.1 egg 180ml (7fl oz) milk 30g (1oz) melted butter 125g (41⁄2oz) flour 30g (1oz) sugar 1 tbsp baking powder 150g (6oz) fresh or frozen blueberries about 90g (3oz) butter, cut into pats 250ml (8fl oz) or more maple syrup Whisk together the egg, milk and melted butter. In a bowl, mix the flour, sugar, and baking powder. Combine the milk mixture and the flour mixture stirring just until mixed. Do not beat. Grease a griddle pan or a large frying pan with a little butter (or substitute oil) and place over moderate heat. Dollop on generous spoonfuls of the batter, letting it spread into 3-inch pancakes. Add a few blueberries to each pancake. Cook for about 3 minutes or until they look dry around the edges. Flip them over and cook until both surfaces are golden and the pancake is not moist in the middle. Meanwhile, heat the maple syrup. Serve the pancakes with a pat or two of butter. Pour hot maple syrup over them. Makes about 1 dozen. |
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