Recipe || Fluffy Blueberry Pancakes

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This recipe for fluffy blueberry pancakes has not just popped up on your screen the day before Mother’s Day by coincidence.

Trust me, this one’s intentional.

What better way to treat the most important woman in your life than to prepare her a delicious breakfast in bed, and what better breakfast than blueberry pancakes!

I used a pretty simple recipe, which made 5-6 pancakes depending on how greedy you’re feeling per pancake, and I did not hold back on the toppings.

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The blueberry pancakes are light and fluffy enough to handle some serious nut butter action, so whether your favourite is peanut, cashew, or like I’ve used, almond, go a bit mad with it. (Important note: I may have seen that Meridian have started doing bloomin’ fancy nut butters – …pecan…macadamia….umm HELLO!!). I’ve also sweetened it up with a dollop of delicious strawberry jam and a drizzle of maple syrup, because this is for your mum guys, she deserves to double up! Cover them in a load of fresh berries, whack the kettle on for a fresh cuppa and put some sweet spring flowers in a vase and you may just end up being the favourite child this year!

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• 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 melted butter (allowed to cool slightly) plus extra for cooking
• 1 large handful of blueberries
To serve
• Strawberries
• Blueberries
• Meridian Almond Butter
• Meridian Strawberry Jam
• Maple syrup
***I was kindly sent some nut butter and jam to try from Meridian, but was not asked to post about it and this isn’t a sponsored post***
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1. In a jug or bowl, whisk together the milk and egg, followed by the cooled melted butter.
2. In a separate larger bowl, sift together the flour, baking powder, salt and caster sugar.
3. Make a well in the dry mixture and slowly whisk in the liquid until you have a smooth batter. If the mixture is too thick to mix, add in a splash more milk. Let the batter stand for a few minutes and throw in a handful of blueberries.
4. On a pancake hotplate, directly onto a silicone mat on top of the AGA, or in a non stick frying pan, melt some butter, being careful not to let it burn.
5. When it’s melted, ladle on a scoop of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
6. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
7. Serve with a generous spoonful of almond butter and strawberry jam, fresh berries and a dash of maple syrup.

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What are you doing tomorrow to treat your Mum?