I have a confession... making pancakes is not entirely fuss free - I'm sorry, but how can I write a family cookbook without this failsafe weekend pancake recipe that we all need in our life? That said, these will be done in under 30 minutes, even with the resting time.

Serve with Greek yoghurt, honey and sprinkled with flaked almonds.

1. Put the flour, sugar, baking powder and salt in a mixing bowl and stir until combined.

2. In a jug, measure the milk and whisk in the egg.

3. Add about two-thirds of the milk mixture to the dry ingredients and whisk until smooth. Add the rest of the milk mixture and stir in the blueberries. Leave to sit, covered, for 10 minutes. Preheat the oven to the lowest setting to keep the pancakes warm when cooked.

4. While you're waiting, heat 1 teaspoon oil in a non-stick frying pan (or use two pans, if possible, to speed up the cooking time) over a medium heat.

5. Dollop a serving spoon full of the batter into the pan to make a pancake (I try to fit 2 pancakes in each pan at a time, depending on the size of the frying pan). When bubbles form all over the surface of the pancake, flip to cook the other side until set and lightly golden.

6. Transfer the pancakes to a serving dish in the oven to keep warm while you make the remaining pancakes the batter makes about 12 in total, adding more oil when needed.

NutritionSortLoading...
Loading...

300g self-raising flour

50g caster sugar

4 tsp baking powder

½ tsp salt

400ml milk of your choice

1 egg

300g blueberries

6 tsp sunflower oil

Select allAdd