Blueberry pancake stack
A recipe from the Good Food collection.
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- 185 g (6½ oz/1½ cups) self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons caster (superfine) sugar
- 2 eggs
- 250 ml (9 fl oz/1 cup) milk
- 60 g (2¼ oz) unsalted butter, melted, plus extra, for brushing
- 155 g (5½ oz/1 cup) fresh blueberries
- 100 g (3½ oz) unsalted butter, softened
- maple syrup, to serve
1. To make the pancakes, sift the flour, baking powder, sugar and a pinch of salt into a large bowl and make a well in the centre. Whisk the eggs, milk and melted butter together in a pouring jug, then pour into the well in the flour mixture all at once, whisking to form a smooth batter. Cover with plastic wrap and leave to stand for 20 minutes.
2. Meanwhile, heat the oven to 120°C (235°F/Gas ½).
3. Place a frying pan over low heat and brush lightly with melted butter. Stir the blueberries into the pancake batter. Pour 60 ml (2 fl oz/¼ cup) batter into the pan and swirl gently to make a pancake about 10 cm (4 inches) in diameter. Cook for 1 minute, or until golden underneath. Turn and cook for about 10 seconds, then transfer to the oven to keep warm while cooking the remaining pancakes.
4. Using a wooden spoon or electric beaters, beat the softened butter until light and fluffy. Stack the pancakes on individual serving plates and serve warm or cold, with the whipped butter and maple syrup.
5. Blueberry pancakes are best eaten the day they are made.