Jamie Oliver

One-cup pancakes with blueberries

A super-easy breakfast pancake recipe

One-cup pancakes with blueberries

Makes 8, Serves 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%
  • Sugars
    5.4g
    6%

Of an adult's reference intake

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

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

Of an adult's reference intake


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