Jamie Oliver

One-cup pancakes with blueberries

A super-easy breakfast pancake recipe

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One-cup pancakes with blueberries

Makes 4
Cooks In15 minutes
DifficultySuper easy
Kid friendly
Nutrition per serving
  • Calories
    300
    15%
  • Fat
    5g
    7%
  • Saturates
    1.4g
    7%
  • Protein
    11.7g
    26%
  • Carbs
    51g
    20%
  • Sugar
    5.4g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

Nutrition per serving
  • Calories
    300
    15%
  • Fat
    5g
    7%
  • Saturates
    1.4g
    7%
  • Protein
    11.7g
    26%
  • Carbs
    51g
    20%
  • Sugar
    5.4g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 large free-range egg
  • 1 cup of self-raising flour
  • 1 cup of milk
  • sea salt
  • optional:
  • 200 g blueberries
  • olive oil
  • 4 tablespoons natural yoghurt
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Method

1. To make the batter, crack the egg into a large mixing bowl.

2. Add the flour, milk and a tiny pinch of sea salt.

3. Whisk everything together until you have a lovely, smooth batter.

4. Fold through the blueberries, if using.

5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.

6. Carefully tilt the pan to spread the oil out evenly.

7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.

8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.

9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.

10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.

11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

Tip: These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!

Tip

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