One-cup pancakes with blueberries

And a dollop of natural yoghurt

One-cup pancakes with blueberries

One-cup pancakes with blueberries

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 242 12%
  • Fat 10.4g 15%
  • Saturates 2.6g 13%
  • Sugars 9.1g 10%
  • Salt 0.6g 10%
  • Protein 7.8g 16%
  • Carbs 31.4g 12%
  • Fibre 1.7g -
Of an adult's reference intake
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
Tap For Method

Ingredients

  • 1 large free-range egg
  • 1 cup of self-raising flour
  • 1 cup of milk
  • 200 g blueberries
  • olive oil
  • 4 tablespoons natural yoghurt
Tap For Method
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
Tap For Ingredients

Method

  1. Crack the egg into a large mixing bowl, add the flour, milk and a tiny pinch of sea salt.
  2. Whisk everything together until you have a lovely smooth batter, then fold through the blueberries.
  3. Heat ½ a tablespoon of olive oil in a large non-stick frying pan over a medium heat, carefully tilting the pan to spread the oil out evenly.
  4. Add a few ladles of batter to the pan, leaving space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to work in batches.
  5. Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.
  6. When the pancakes are golden on both sides, remove to a plate.
  7. Repeat with the remaining batter, adding a little more oil to the pan between batches, if needed.
  8. Serve the pancakes while they’re still hot, with a dollop of yoghurt and some extra fresh berries, if you like.
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver