- 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.