Blueberry Pancakes

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
250g self raising flour
4 eggs
300ml Carnation light evaporated milk
150g fresh blueberries
15g butter, melted
Vegetable oil for cooking

Sieve the self raising flour into a bowl and make a well in the centre. Add the eggs and Carnation light evaporated milk and whisk together until smooth.

Stir in the butter and then the blueberries.

Pour a little oil into a warm non stock pan and spoon in the batter a little at a time. There should be space for about 3 or 4 at a time depending how big you want them. Allow the pancake to cook for 3 minutes the flip over with a spatula, another 2 minutes should give you beautiful golden pancakes. Lift out onto a plate and cover to keep warm whilst you make the rest of the pancakes.

Recipe courtesy of Carnation

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