6-8 x 10cm/4-inch pancakes
Dessert Pudding hotcakes griddlecakes flapjacks Scotch
Pancakes Pancake Day Shrove Tuesday USA United States of
100g/4oz Self Raising Flour
¼ teasp Salt
2 tbsp Caster Sugar
3 Eggs, beaten
A large handful
of Fresh Blueberries
A little Butter or Vegetable oil for frying
Place the flour, salt, sugar, milk and eggs in a large mixing
bowl and mix to a smooth batter.
2. Stir in the Blueberries.
3. Heat a plain surfaced griddle or large frying pan over a medium
heat and when hot brush the surface with a very little oil or butter
then pour in a small ladleful of batter onto the hot greased
surface. Depending on how large your griddle or pan is, you can cook
a number of pancakes at the same time.
4. Cook for a couple of minutes until firm and golden on the
underside then turn and cook for a further 1-2 minutes. The pancakes
will rise slightly. Repeat with the remaining batter.
Serve warm with lots of maple syrup drizzled over the top.
End of instructions