Amazing American Blueberry Pancakes

American pancakes are a brilliant breakfast option, and this blueberry pancakes recipe is both quick and easy to make and absolutely delicious to eat.

Get the kids involved with the cooking - they can help measure out the ingredients, as well as taking charge of the mixing and stirring, and they will love dropping the blueberries into the half-cooked batter. If you're feeling creative you can make patterns and faces using the blueberries, which might encourage kids to try - and enjoy - this superfood.

Popular with kids and adults, these pancakes are suitable for even children who are just starting to eat solids because the fruit softens and breaks down as it is cooked - just make sure to cool and cut the pancakes first before giving them to very young children. 
 

30g unsalted butter

2 large eggs

200g self-raising flour

40g caster sugar

250 ml milk

1 tsp vanilla extract

150g fresh blueberries

Plus extra butter, yoghurt or maple syrup to serve

In a small saucepan, melt the butter then set it aside to cool.

Prepare the eggs by lightly beating them with a fork until they have combined, then stir in the milk and vanilla extract to the egg mixture.

Sift the flour into a large bowl, then add the sugar stirring well.

With the back of a spoon, make a well in the centre of the flour

Pour a little bit of the egg mixture into the well that you made in the dry ingredients, whisking until it has all combined.

Whisk in more egg - always a little at a time - until all of the egg has been incorporated.

Next, whisk in the cooled, melted butter - whisking until the mixture is smooth and silky.

To cook the pancakes, melt some butter in a non-stick frying pan over medium heat, then pour 1 tablespoon of the batter into the pan to make a round pancake shape.

Remember to leave enough space between the spoonfuls of batter, as they will continue to spread and rise as they cook.

As the underside starts to cook, sprinkle some blueberries onto the top side - which will sink into the uncooked batter.

Turn the pancakes when small bubbles or holes appear on the top surface - then cook on the other side for 1-2 minutes or until golden brown.

Transfer the pancakes from the pan onto a sheet of kitchen towel to drain before serving

Wipe the frying pan down with a sheet of kitchen towel before cooking the next batch

Keep the pan at a low to medium heat - do not let it get too hot or they will burn on the outside but not be cooked through.

If you are cooking a large number, keep the first batches warm in a low oven until you are ready to serve.

In true American style, serve the pancakes blueberry side up,  in a stack with knobs of butter and maple syrup poured over it. For a healthier option, try topping them with yoghurt, honey, chopped nuts and fresh fruits.

Nutella, jam, marmalade and stewed fruit are other delicious options for the topping.

To experiment with the pancake recipe, blueberry can be swapped for chocolate chips, sliced banana or any other fruit you may have in the house.

This recipe can be easily adapted to become gluten-free and dairy-free - simply substitute the self-raising flour 1 -1 for a gluten-free baking flour instead. For those who are dairy-free, swap the regular milk for either nut milk or oat milk, and use coconut butter or dairy-free spread in place of the butter.

Dairy-free alternatives for butter, yoghurt and creme fraiche also work brilliantly served on top of these pancakes.

If you only have plain flour, make sure to add at 1 tsp baking powder for every 100g of flour.

For an egg-free version, try using 1 tbsp chickpea flour mixed with 2 tbsp water for every 1 egg in the recipe. You may have to experiment with this recipe to get it right, and you may want to consider adding a little more baking powder to make sure the pancakes are light and fluffy. Adding a little icing sugar can also counteract the slightly savoury taste of the chickpea flour.