Soft And Fluffy Blueberry Pancakes In A Muffin Pan Food

AMERICAN BLUEBERRY PANCAKES

Steps:

• Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
• Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
• Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
• Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
• Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
• Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
• Cover with kitchen paper to keep warm while you use up the rest of the batter.
• Serve with golden or maple syrup and the rest of the blueberries.

SKILLET BLUEBERRY MUFFIN PANCAKES

Steps:

• In large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
• In separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
• Add the liquid ingredients to the dry, then stir just until a batter forms.
• Gently stir in the blueberries. Set aside.
• In a small bowl, mix together the brown sugar and cinnamon.
• Heat a large skillet over medium.
• Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin.
• Do not crowd the pan, as the muffins will spread.
• Sprinkle the top of each muffin with a bit of the topping.
• Cover and cook for 6-8 minutes, or until risen and browned on the bottom.
• Use a spatula to flip and cook for another 2-4 minutes.
• Repeat with remaining batter.
• Note: This recipe also works well with white whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.