NUTRITION PER SERVING
Calories: 24212%
Fat: 10.4g15%
Saturates: 2.6g13%
Sugars: 9.1g10%
Salt: 0.6g10%
Protein: 7.8g16%
Carbs: 31.4g12%
Fiber: 1.7g-
INGREDIENTS
1 large free-range egg
1 cup of self-raising flour
1 cup of milk
200 g blueberries
olive oil
4 tablespoons natural yoghurt
METHOD
Crack the egg into a large mixing bowl, add the flour, milk, and a tiny pinch of sea salt.
Whisk everything together until you have a lovely smooth batter, then fold through the blueberries.
Heat ½ a tablespoon of olive oil in a large non-stick frying pan over medium heat, carefully tilting the pan to spread the oil out evenly.
Add a few ladles of batter to the pan, leaving space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to work in batches.
Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.
When the pancakes are golden on both sides, remove them to a plate.
Repeat with the remaining batter, adding a little more oil to the pan between batches, if needed.
Serve the pancakes while they’re still hot, with a dollop of yoghurt and some extra fresh berries, if you like.
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