Blueberry pancakes

These pancakes are a great option for breakfast at the weekend or can be enjoyed anytime as a delicious snack! This is a good recipe to get the kids involved in, plus they're really quick to make.

Blueberries are a 'superfood', so full of goodness. They one of the best fruits available when you want to deliver a load of vitamins and nutrients. The rule with fruit and veg is generally the more brightly coloured, the better they are for you. 

When you're mixing the ingredients in this recipe together, try not to overwork the mixture as it can make your pancakes rubbery. Also, don't worry if you have little lumps once the milk is added as they'll come out in the cooking process.

The volume of batter you'll end up with will make about 15 jam pot lid sized pancakes, so unless you have plenty of mouths to feed you may have some left over, in which case you can freeze them. When you decide to use them, don't worry about defrosting them - just pop them in the oven from frozen on a medium heat for about 20 minutes or until warmed through.

Ingredients

300g plain flour
1 tsp bicarbonate of soda
3 eggs
300ml whole milk
200g blueberries
Knob of butter

How to do it

   1.  Weigh out your flour into a decent sized bowl (don't worry about
        sieving it first) and then add the bicarbonate of soda

    2.  Break in the eggs and mix into the flour

    3.  Once the eggs are mixed in, add the milk and blueberries (don't be 
         concerned if the batter seems thick - this is normal)

    4.  Put a pan on a medium heat and melt the butter



    5.  Add a serving spoonful of mixture to the pan and cook until the  
         pancake is starting to look a little puffy (about 3-4 minutes)

    6.  Flip the pancakes and squash down to pop the blueberries, then cook 
         until golden

    7.  Serve with honey and yoghurt