Blueberry and cinnamon are great partners. The sugar mix here goes heavy on the cinnamon, as the maple syrup provides the sweetness.
Blueberry and cinnamon are great partners. The sugar mix here goes heavy on the cinnamon, as the maple syrup provides the sweetness.
Ingredients
-
450ml milk
-
1 tsp vanilla extract
-
2 eggs
-
350g self-raising flour
-
50g caster sugar
-
1 tsp baking powder
-
1 cup small blueberries, plus extra to serve
-
75g butter, cut into thick cubes
-
maple syrup, to serve
Cinnamon sugar
-
1 tbsp caster sugar
-
1 tsp ground cinnamon
Method
-
Step 1
Make your pancake batter the night before. Combine the milk, vanilla, eggs, flour, sugar and baking powder in a blender and blend to a smooth mixture. Refrigerate overnight.
-
Step 2
Heat a non-stick frying pan (or two) over a medium-low heat. Fold the blueberries through the pancake mixture, then ladle about a third of a cup of batter onto the pan, without adding any butter or oil, and cook for about a minute. If the blueberries aren’t evenly distributed, you can pluck a few from the batter and add them to each pancake.
-
Step 3
Cook the pancakes for about 3-4 minutes, until the bottom is golden brown and the sides of the pancake are set, then flip and cook for a further 3 minutes or so until cooked through.
-
Step 4
For the cinnamon sugar, mix the ingredients together.
-
Step 5
Serve the pancakes with a good pat of butter, a few extra blueberries, a sprinkle of the cinnamon sugar and a drizzle of maple syrup.