Blueberry and cinnamon are great partners. The sugar mix here goes heavy on the cinnamon,as the maple syrup provides the sweetness.
450ml milk
1 tsp vanilla extract
2 eggs
350g self-raising flour
50g caster sugar
1 tsp baking powder
1 cup small blueberries,plus extra to serve
75g butter,cut into thick cubes
maple syrup,to serve
1 tbsp caster sugar
1 tsp ground cinnamon
Make your pancake batter the night before. Combine the milk,vanilla,eggs,flour,sugar and baking powder in a blender and blend to a smooth mixture. Refrigerate overnight.
Heat a non-stick frying pan (or two) over a medium-low heat. Fold the blueberries through the pancake mixture,then ladle about a third of a cup of batter onto the pan,without adding any butter or oil,and cook for about a minute. If the blueberries aren’t evenly distributed,you can pluck a few from the batter and add them to each pancake.
Cook the pancakes for about 3-4 minutes,until the bottom is golden brown and the sides of the pancake are set,then flip and cook for a further 3 minutes or so until cooked through.
For the cinnamon sugar,mix the ingredients together.
Serve the pancakes with a good pat of butter,a few extra blueberries,a sprinkle of the cinnamon sugar and a drizzle of maple syrup.
Adam’s tip:Making pancake batter the night before gives the flour enough time to hydrate and allows the gluten to relax. The result will be lighter,fluffier pancakes every time.
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