Blueberry and Honey Pancakes
A lovely fresh start to the day. Feel free to fill them with whatever you fancy or have to hand. Bananas and Nutella is just one of my guilty secrets!
- 100g plain flour
- 1 medium egg
- 200–250ml milk
- 1 tsp sunflower oil, plus extra for frying
- For the filling:
- 300g blueberries
- 3 tbsp runny honey
- To serve:
- Greek yogurt
- extra honey
Place the flour in a bowl, add the egg and all but 50ml of the milk and beat until smooth. The consistency of the batter should be like single cream – so add the remainder of the milk if you feel it needs it. Stir in the teaspoon of oil and a pinch of salt.
Heat a non-stick frying pan, add just a tiny drizzle of oil and spread around the pan with a piece of kitchen roll. Add a little of the batter and swirl around the pan to make a thin pancake.
Cook for 2 minutes, turn and cook for another minute. Place on a plate, cover with a clean tea towel and keep warm in a very low oven whilst you make the remainder.
To make the filling, tip the blueberries into a pan and drizzle with the honey. Gently heat until just bursting and bubbling. To serve, place a couple of pancakes on each warmed serving plate, spoon over a little filling and fold into quarters. Serve with the yogurt and extra honey.