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one-cup pancakes with blueberries
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One-cup pancakes with blueberries

And a dollop of natural yoghurt

one-cup pancakes with blueberries
Save recipe

15 mins
Super easy

serves 4

About the recipe

Super-easy to make and ready in just 15 minutes, these pancakes make the perfect weekend breakfast or brunch — a great way to get the whole family together! Get creative with sweet or savoury toppings.


nutrition per serving

2
4
2

Calories

1
0
.
4
g

Fat

2
.
6
g

Saturates

9
.
1
g

Sugars

0
.
6
g

Salt

7
.
8
g

Protein

3
1
.
4
g

Carbs

1
.
7
g

Fibre

of an adult’s reference intake


Recipe From

Jamie's Ministry of Food

Jamie's Ministry of Food

By Jamie Oliver

Ingredients

1 large free-range egg

1 cup of self-raising flour

1 cup of milk

200g blueberries

olive oil

4 tablespoons natural yoghurt

Top Tip

EASY SWAPS

– You can cook up this hero batter in four delicious ways: classic crêpes, fat, fluffy pancakes, wicked waffles or pancake sandwiches.

– If you don’t have blueberries, blackberries or raspberries would work a treat, or simply leave out altogether.

TERRIFIC TOPPINGS

– A squeeze of lemon and a small sprinkling of golden caster sugar would be delicious.

– Up your fruit count with a handful of seasonal mixed berries, such as strawberries, blackberries, or raspberries.

– Peeled and sliced banana, grated apple or pear, or even drained tinned fruit in juice are also winners.

– You could finish with a dusting of ground cinnamon, a drizzle of maple syrup, or a dollop of Greek-style yoghurt.

– Go savoury! A rasher of grilled higher-welfare streaky bacon would be super-tasty.

Method

  1. Crack the egg into a large mixing bowl, add the flour, milk and a tiny pinch of sea salt.
  2. Whisk everything together until you have a lovely smooth batter, then fold through the blueberries.
  3. Heat ½ a tablespoon of olive oil in a large non-stick frying pan over a medium heat, carefully tilting the pan to spread the oil out evenly.
  4. 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.
  5. Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.
  6. When the pancakes are golden on both sides, remove to a plate.
  7. Repeat with the remaining batter, adding a little more oil to the pan between batches, if needed.
  8. 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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