Wholemeal blueberry pancakes

I fancied eating some yummy pancakes on Saturday and I had some leftover blueberries so I made wholemeal, American-style pancakes and ate them with leftover strawberries and golden syrup - yum!

I actually ended up making half this amount, because I'm trying not to be greedy at the moment. I did manage to use half an egg... Sadly, the other half was wasted, but at least it didn't go on my waist (haha!).

Wholemeal blueberry pancakes

This recipe is adapted from the BBC Good Food website.

200g wholemeal flour

2 tsp baking powder

1/2 teaspoon bicarbonate of soda

1 egg

300 ml milk

Blueberries (as many as you like! within reason...)

oil for the pan

Mix together the flour, baking powder, bicarbonate of soda and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Gently stir in half the blueberries

Heat a teaspoon of oil in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 4 inches across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.