SPOIL MUM WITH BREAKFAST IN BED
EASY BLUEBERRY PANCAKES
200g self-raising flour
1 tsp baking powder
150g pack blueberry
sunflower oil or a little butter for cooking
golden or maple syrup
- Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
- Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
- Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
- Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
- Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
- Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
- Cover with kitchen paper to keep warm while you use up the rest of the batter.
- Serve with golden or maple syrup and the rest of the blueberries.
2 1/2 cups self raising flour
2 heaped tsp baking powder
1 tbs icing sugar
1 egg, lightly beaten
50g butter, melted
1 - 1.5 cups milk
- Preheat oven to 210°C.
- Sift flour, baking powder and icing sugar together.
- Stir in egg, butter and then add milk a little at a time until you have formed a slightly sticky dough.
- Turn out onto a floured board and leave to rest for 20 minutes.
- Roll to 2cm thickness.
- Cut out circles with a glass, dipping it in flour between cuts.
- Place scones close together on baking paper covered baking sheet and rest for a further 10 minutes.
- Bake for 10 minutes.
Notes: These easy scones rise beautifully with no kneading required.