Strength Kitchen

PAID

American Blueberry Pancakes

These fluffy American brunch style pancakes are quick to prepare, golden, and light, making them a perfect weekend treat or a wholesome start to the day. Topped with fresh berries, creamy Greek yogurt for a protein boost and a drizzle of honey or maple syrup for added sweetness. They combine protein and fibre for a nutritious breakfast. Ideal for family mornings or brunch, they are naturally delicious and easy to customise.

Prep

5 mins

Cook

10 mins

Total

15 mins

( Serves Size: 2 )

M I

1 large	Egg
100 g	Self raising flour
155 ml	Semi skimmed milk
1 tbsp	Honey
1 cup	Fresh blueberries
1 tsp	Baking powder
Half tsp	Bicarbonate soda
1 tsp	Unsalted butter or low calorie spray

Step 1

In a mixing bowl, combine the self-raising flour, bicarbonate of soda and baking powder.

Step 2

In a jug, whisk together the egg, honey and milk. Pour into the dry ingredients and whisk to form a smooth batter.

Step 3

Heat a frying pan over medium heat and add a small amount of butter or oil.

Step 4

Reduce the heat to low. Once the butter or oil has warmed, ladle spoonfuls of the pancake batter into small circles, about the size of a scotch pancake. If the pan is large enough, cook two at a time. You can add a few blueberries to each pancake at this stage.

Step 5

Cook for 1–3 minutes on each side until golden brown. Keep cooked pancakes warm in a low oven while cooking the remainder.

Step 6

Topping ideas - serve the pancakes stacked with fresh berries, Greek yogurt, a drizzle of honey or maple syrup and a light sprinkling of cinnamon.

Recipe Notes

Nutrition information does not include data for additional toppings. For light, fluffy pancakes, do not over mix the batter. You can substitute berries with banana slices or other seasonal fruit. Use natural sweeteners such as honey or maple syrup according to taste. Pancakes are best served fresh and warm but can be kept in a low oven while preparing the remaining batter.

Cooking Tips

Ensure the pan is not too hot to avoid burning the pancakes before they are cooked through. Use a ladle to pour the batter for uniform pancakes and gently add fruit while the batter is still wet. Keep cooked pancakes warm in the oven to maintain their texture. A light dusting of cinnamon or a spoon of yogurt enhances flavour.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the fridge for up to two days. Reheat gently in a non-stick pan or microwave with a splash of milk to restore softness. For longer storage, pancakes can be frozen individually with baking paper between each layer for up to one month and reheated from frozen.