These American style pancakes are light and fluffy and a treat for a weekend brunch served with lashings of maple syrup and crispy bacon, if you’re serving them the traditional way. They also work really well with banana and a sprinkling of cinnamon. I love them for dessert with ice cream and strawberries.
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp olive oil
Knob of butter, for cooking
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a jug, lightly whisk together the milk and egg, then whisk in the olive oil.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough). It will seem very thick but worry not, this is how it should be. Wait until the top of the pancake begins to bubble then add a few blueberries to each pancake. Turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Repeat until all the batter is used up. You can pop the pancakes warm in a low oven, but they taste best fresh out the pan.