Strawberry, blueberry and cinnamon pancakes
Makes: 12-14 pancakes
Preparation time: 10 minutes
Cooking time: 10 minutes
150g (5oz) self-raising flour
½ tsp baking powder
2 tbsp icing sugar
½ tsp ground cinnamon
2 large eggs
100ml (3floz) milk
50g (2oz) strawberries, chopped
50g (2oz) blueberries
20g (3/4oz) butter
maple syrup to serve
- In a bowl, mix the flour, baking powder, icing sugar and ground cinnamon. Crack the eggs into the flour and whisk together until a smooth paste is formed. Gradually add the milk until you have a thick batter, add the strawberries and blueberries.
- Heat a non-stick frying pan over a medium heat. Add 10g butter and a small splash of sunflower oil. Once sizzling, use a tablespoon to drop the batter into the pan, in one fluid motion. Wait 30 seconds, and then once small bubbles appear, flip the pancakes for a further 30 seconds. Remove from the pan and keep warm while cooking the rest. Half way through, add the remaining butter and more oil if necessary.
- Pile onto a large plate, and drizzle with some maple syrup.
Recipe and image courtesy of vivastrawberries.com