150g (5oz) plain flour
2 tbsp caster sugar, plus extra to sprinkle
Pinch of salt
5 tbsp milk
125g (4oz) blueberries
A little sunflower oil, for cooking
- Mix the flour, caster sugar and salt together in a large bowl and make a well in the centre.
- Whisk the eggs and milk together, then pour into the well. Gradually mix into the flour, then beat with a whisk until you have a smooth batter. Stir in the blueberries.
- Cook the pancakes in batches. Heat just a tiny splash of sunflower oil in a non-stick frying pan. Add spoonfuls of the mixture, spacing them well apart and cook for 1-2 minutes on each side until puffed and golden. Remove and stack on a warm plate; keep warm while you cook the rest.
- Serve the pancakes warm, sprinkled with a little sugar.
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