BLUEBERRIES AND MILK RECIPES
ONE-CUP PANCAKES WITH BLUEBERRIES | JAMIE OLIVER
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!
Total Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- To make the batter, crack the egg into a large mixing bowl.
- Add the flour, milk and a tiny pinch of sea salt.
- Whisk everything together until you have a lovely, smooth batter.
- Fold through the blueberries, if using.
- Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
- Carefully tilt the pan to spread the oil out evenly.
- 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.
- 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.
- When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
- Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
- Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
Nutrition Facts : Calories 242 calories, FatContent 10.4 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 7.8 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 0.6 g salt, FiberContent 1.7 g fibre
ONE-CUP PANCAKES WITH BLUEBERRIES - JAMIE OLIVER
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!
Total Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- To make the batter, crack the egg into a large mixing bowl.
- Add the flour, milk and a tiny pinch of sea salt.
- Whisk everything together until you have a lovely, smooth batter.
- Fold through the blueberries, if using.
- Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
- Carefully tilt the pan to spread the oil out evenly.
- 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.
- 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.
- When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
- Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
- Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
Nutrition Facts : Calories 242 calories, FatContent 10.4 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 7.8 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 9.1 g sugar, SodiumContent 0.6 g salt, FiberContent 1.7 g fibre
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