Most weekends start with British pancakes in my house, but occasionally I like to make a batch of American. Which ever kind I’m making I like to whizz them in my trusty Nutribullet before cooking. These fluffy beauties are excellent served immediately, but they do keep well (once cooled) in an air tight container for a few days and can be eaten cold or heated briefly in a toaster.
The recipe
Blueberry Pancakes
- Makes approximately 8 Pancakes
Ingredients
Batter
Method
Place all of the batter ingredients in a bullet or blender and whizz!
Place a small amount of butter into a frying pan. When melted, spoon 2 or 3 tablespoons of batter onto a frying pan. Pop in 4 blueberries into each pancake. Cook until the surface of pancakes creates bubbles, about 1 minute. Flip carefully with a spatula, and cook until golden on the underside, 1 to 2 minutes more.
https://www.simplyfoodbymandy.co.uk/post/blueberry-pancakes
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Place all of the batter ingredients in a bullet or blender and whizz!
Place a small amount of butter into a frying pan. When melted, spoon 2 or 3 tablespoons of batter onto a frying pan. Pop in 4 blueberries into each pancake. Cook until the surface of pancakes creates bubbles, about 1 minute. Flip carefully with a spatula, and cook until golden on the underside, 1 to 2 minutes more.