Prep Time 10 mins
Cook Time 15 mins
Serves 10 pancakes
  1. In a large bowl, mix together the flour, baking powder, sea salt and caster sugar and make a well in the centre. Pour in the beaten egg, milk and whisk the mixture until you have a smooth batter.
  2. Whisk in the melted butter and with a large spoon, gently fold in the blueberry’s and crumbled Saint Agur.
  3. In a large non-stick frying pan on a medium heat, melt 1tsp of the unsalted butter.
  4. Spoon a large tablespoon of the batter into the pan to form 1 round pancake, approximately 7cm in diameter.
  5. Repeat this until all the batter is used up, you should make about 10 pancakes.
  6. Cook for 2-3 minutes until small bubbles appear on the surface of each pancake. Then turn the pancakes over to cook for a further 2-3 minutes. Remove the cooked pancakes onto a plate, cover with a piece of kitchen paper to keep the pancakes warm.
  7. Wipe the frying pan clean with a piece of kitchen towel.
  8. Repeat with the rest of the batter until you have cooked all the pancakes.
  9. To serve, arrange the pancakes onto plates and serve with a spoon of crème fraîche and maple syrup.
INGREDIENTS 200g self-raising flour
1tsp baking powder
1 pinch sea salt
40g/2 tbsp caster sugar
1 egg, free range, beaten
300ml whole milk
25g unsalted butter, melted
150g blueberry’s, washed
150g Saint Agur
2-3 tsp unsalted butter, to cook the pancakes

To serve:
2 tbsp maple syrup (optional)
2 tbsp crème fraîche (optional)


PRODUCT

View Method

Recipe Method

  1. In a large bowl, mix together the flour, baking powder, sea salt and caster sugar and make a well in the centre. Pour in the beaten egg, milk and whisk the mixture until you have a smooth batter.
  2. Whisk in the melted butter and with a large spoon, gently fold in the blueberry’s and crumbled Saint Agur.
  3. In a large non-stick frying pan on a medium heat, melt 1tsp of the unsalted butter.
  4. Spoon a large tablespoon of the batter into the pan to form 1 round pancake, approximately 7cm in diameter.
  5. Repeat this until all the batter is used up, you should make about 10 pancakes.
  6. Cook for 2-3 minutes until small bubbles appear on the surface of each pancake. Then turn the pancakes over to cook for a further 2-3 minutes. Remove the cooked pancakes onto a plate, cover with a piece of kitchen paper to keep the pancakes warm.
  7. Wipe the frying pan clean with a piece of kitchen towel.
  8. Repeat with the rest of the batter until you have cooked all the pancakes.
  9. To serve, arrange the pancakes onto plates and serve with a spoon of crème fraîche and maple syrup.

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