Blueberry Pancakes
A very easy and satisfying recipe in which we’ve used dried blueberries (but you can use fresh if you prefer). If using dried blueberries, place 65g of them in a lidded container and cover the generously with water (e.g. double). Leave in the fridge overnight, or for about 90 minutes to reconstitute.

(We’d love to see your attempts or your variations if you’d like to tag them on social media or ping them to us – please use the hashtag #lemanacooks)

Cooking Time: 10 minutes   Quantity : 8 - 10 

125g self-raising flour

½ tsp baking powder
1 tbsp icing sugar (or granulated / caster if you don’t have any)
1 egg
150ml milk
65g dried blueberries reconstituted (see above) or 125g fresh blueberries (or other berries)
Approx. 1 tbsp vegetable or olive oil for frying

Place the dry ingredients in a bowl (flour, baking powder, sugar) and mix in the egg

Slowly mix in the milk, using a hand whisk or wooden spoon until a smooth batter
Heat a little oil in a frying pan, and place spoonfuls of the mixture into the pan, well-spaced
Cook for about 2 minutes until bubbles start forming
Turn each pancake over, and cook until the undersides are golden
Remove from the pan and set aside
Either eat immediately, or perhaps toast them later with a little butter