one-cup pancakes with blueberries

One-cup pancakes with blueberries

And a dollop of natural yoghurt

one-cup pancakes with blueberries

15 mins

Super easy

serves 4

About the recipe

Super-easy to make and ready in just 15 minutes, these pancakes make the perfect weekend breakfast or brunch — a great way to get the whole family together! Get creative with sweet or savoury toppings.


nutrition per serving

242

Calories


10.4g

Fat


2.6g

Saturates


9.1g

Sugars


0.6g

Salt


7.8g

Protein


31.4g

Carbs


1.7g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Ministry of Food

Jamie's Ministry of Food

By Jamie Oliver

Ingredients

1 large free-range egg

1 cup of self-raising flour

1 cup of milk

200g blueberries

olive oil

4 tablespoons natural yoghurt

Top Tip

EASY SWAPS

– You can cook up this hero batter in four delicious ways: classic crêpes, fat, fluffy pancakes, wicked waffles or pancake sandwiches.

– If you don’t have blueberries, blackberries or raspberries would work a treat, or simply leave out altogether.

TERRIFIC TOPPINGS

– A squeeze of lemon and a small sprinkling of golden caster sugar would be delicious.

– Up your fruit count with a handful of seasonal mixed berries, such as strawberries, blackberries, or raspberries.

– Peeled and sliced banana, grated apple or pear, or even drained tinned fruit in juice are also winners.

– You could finish with a dusting of ground cinnamon, a drizzle of maple syrup, or a dollop of Greek-style yoghurt.

– Go savoury! A rasher of grilled higher-welfare streaky bacon would be super-tasty.

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.

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