Rebel Chef Recipe: American Blueberry Pancakes

29 Dec

Somewhere out there, there are 18 people who are now proud owners of Fool’s Prints’ Rebel Chef aprons. Each of those individuals received an invite to have their favourite recipe shared with the masses via this website.

To get the ball rolling I bring you a recipe that’s a real favourite of mine and my most loyal ‘customer’ Anna. Perfect for a New Years Day treat if you’re needing a pick me up!

If you have a go at making them, let me know what you think.


American Blueberry Pancakes 


200g self-raising flour
1tsp baking powder
1 egg
300ml milk
knob butter
150g pack of blueberries
sunflower oil or butter for cooking
golden or maple syrup



  1. Mix together the flour, baking powder 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. Melt the knob of butter and beat this in. Gently stir in half of the berries.
  2. Heat the oil of a small knob of butter in a large non stick frying pan. Drop a large tablespoon of the batter per pancake into the pan to make pancakes about 7.5cm across. Make 3 or 4 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 for another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with syrup and the rest of the berries.


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