Get your day off to a great start with our simple and delicious fruit-flavoured pancakes. These fluffy, thick pancakes make a change from traditional crêpes and can even be served with crispy bacon, if you dare.
I love this one because it makes them nice and thick. They have a lovely flavour and texture. They are also easy to make anytime, as they use pretty standard pantry items. Enjoy them with blueberries (fresh or frozen).
As these are thick pancakes, with a thick batter, you need to cook them on medium low heat. Any higher and your outside will cook before your insides are done. Also, the thick batter means you won’t have a ton of bubbles happening (the classic sign that you should flip your pancake), so just take quick peeks at the underside to know when it’s time to flip. Flip when it’s lovely golden underneath. Allow to cook once flipped until cooked through.
Dreamy Blueberry Pancakes
Get your day off to a great start with our simple and delicious fruit-flavoured pancakes.
- FOR THE PANCAKES:
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 50g caster sugar
- 1 egg
- Pinch of cinnamon
- 50g melted butter
- 250ml milk
- 125g cottage cheese
- 225g blueberries
- 15g butter
- TO SERVE:
- 8 rashers of streaky bacon
- A little extra butter, melted
- Maple syrup
Mix the flour, bicarbonate of soda, cinnamon and sugar.
In a separate bowl combine one egg with the 50g melted butter, milk and cottage cheese then add this to the flour mix and stir together to make a batter.
Stir in the blueberries.
Over a medium heat, ladle some of the pancake batter into a frying pan and cook each side until golden. Repeat until you have used all the batter.
Meanwhile, grill the bacon until crispy.
Serve two pancakes per person, topped with a drizzle of melted butter, two slices of bacon and a drizzle of maple syrup.
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