One-Cup Pancakes with Blueberries


  • 200g blueberries
  • 1 Large free range egg
  • 1 cup milk
  • 4 tablespoons natural yoghurt
  • olive oil
  • sea salt
  • 1 cup self raising flour


To make the batter, crack the egg into a large mixing bowl.

Add the flour, milk and a tiny pinch of sea salt.

Whisk everything together until you have a lovely, smooth batter.

Fold through the blueberries, if using.

Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.

arefully tilt the pan to spread the oil out evenly.

Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.

Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.

When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.

Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.

Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

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