These are quite yummy for Shrove Tuesday. Ok so you can’t flip them but none the less they are fun to make .  I tried these recently in the States and they were huge accompanied by bacon and eggs-we were full even after 8 hours of determined sightseeing and absolutely no lunch.  Be prepared for the first one (or two) to be less than perfect either too rubbery (pan not hot enough) or burnt (pan too hot) which can easily be remedied and then you are on your way to pancake heaven.  Try them with maple syrup (not as sweet as you might imagine), golden syrup or plain and simple fresh lemon juice and sugar.  I ate mine with blueberries but bananas would be good too perhaps with a dollop of creme fraiche or if you are feeling wild double cream. (coming soon Traditional Pancakes that you can flip)American Style Pancakes with Blueberries

Makes 8

175g Self raising flour

1 teasp Baking powder

3 tbsp. Caster sugar

1 Egg

150ml Milk (you may need a little more)

150g Fresh Blueberries

Oil or lard/vegetable fat to cook

To serve: Golden syrup or maple syrup


  1. Mix together the flour, baking powder and sugar in a bowl.
  2. Beat the egg with the milk.  Make a well in the middle of the dry ingredients and pour in the egg/milk mixture-don’t add it all at first- and mix together to make a thick smooth batter.  You can add a little more milk if it is too thick but it should be thick enough to stand up on a spoon without immediately dripping off.
  3. Stir in half of the blueberries.
  4. Heat a little oil or lard/vegetable fat in a heavy non-stick frying pan. Heat until it is hot-you will notice a slight haze from the fat as it reaches the correct temperature.  Drop a tablespoon of the batter per pancake onto the pan – you can make 2 or 3 at a time depending on the size you want.  Cook for about 3 minutes-check to see that the base is lightly brown-when small bubbles appear on the surface flip it over, using a fish slice, and cook the other side. If no bubbles appear your pan is not hot enough and the pancakes will be heavy. Keep warm until you cook them all.
  5. Serve warm with syrup and the rest of the blueberries.



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