One-cup pancakes with blueberries

Serves 4

Makes 8

  • 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

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!

Nutritional Information

One-cup pancakes with blueberries

A super easy breakfast pancake recipe

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These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug!
Serves 4
15m
Super easy
Print this recipe
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!

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 300
  • Carbs 51g
  • Sugar 5.4g
  • Fat 5g
  • Saturates 1.4g
  • Protein 11.7g
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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