Fluffy Pancakes
Ingredients
- 170g flour (i use half plain/half wholemeal)
- 1 tsp baking powder
- 50ml maple syrup
- 1 large egg
- 250ml milk
- 2 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- to serve - greek yogurt, maple syrup, fresh blueberries
Preparation
Place all ingredients in a large mixing bowl and whisk together to form a semi-runny batter
Drizzle a little oil into a non-stick frying pan on a low to medium heat
Add a small ladle of batter (60ml) to the pan (or more if your frying pan is big enough to cook more pancakes at the same time), wait until bubbles form on the top of the pancakes, then flip the pancakes until both sides are golden brown
Repeat until all of the batter is used
Whilst these are cooking, add some blueberries and a dash of water to a saucepan with lid
Simmer gently for 5 mins or until the blueberries begin to bubble and burst
Serve pancakes warm with a dollop of greek yogurt, maple syrup and the blueberry compote