Nigella’s American Breakfast Pancakes with Blueberries | Recipe

Recipe adapted from Nigella’s American breakfast pancakes.

Ingredients for 12 thick spongey pancakes:

• 1 1/2 teaspoons baking powder
• 1 pinch of salt
• 1/2 teaspoon white sugar
• 1 large eggs (beaten)
• 15 grams butter (melted and cooled)
• 150 millilitres milk
• 125 grams plain flour
• Handful of blueberries 
• butter for frying

Method

1. Either put everything (except for the blueberries) into a blender and blitz well, or make a well in the flour, baking powder, salt and sugar and beat in the eggs, melted butter and milk. 
2. Gently stir in the blueberries and transfer to a jug.
3. Heat a smooth griddle or pan on the stove until it’s almost smoking. Add a small knob of butter.
4. Slowly pour enough mix into the pan in a circular motion to create your pancake. If your pan is hot enough the mix will only spread a tiny bit.
5. When you cook the pancakes, it’s time to cook the second side when the surface is pockmarked all over. Flip and cook for about a minute.
6. Serve hot or cold with jewel-like macerated blueberries.