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Blueberry Pancakes

These are a great after dinner treat that is fast, quick and easy.

16 servings

Easy 20 Minutes



For the recipe  Blueberry Pancakes

For the Pancakes:

115 g Plain Flour (4 oz)
2.5 g Dr. Oetker Bicarbonate of Soda (½ tsp)
25 g Caster Sugar (1oz)
200 ml Whole Milk (7 fl.oz)
175 g Blueberries (6 oz)
10 ml Vegetable Oil (2 tsps)
2 g Salt (a pinch)
1 Dr. Oetker Cream of Tartar Sachet (1 sachet)
1 Egg , Beaten




Blueberry Pancakes

Sift the flour, salt, Cream of Tartar, Bicarbonate of Soda and sugar into a large bowl and make a well in the centre. Then add the egg and milk and gradually whisk into the dry ingredients until well blended. Stir in the blueberries.


Heat a heavy based frying pan or griddle pan, add some of the oil and allow to heat, then drop 2 tablespoons of the batter into the pan to make each pancake.


Cook over a medium heat until bubbles appear, this takes about 2 minutes. Flip the pancake over with a slice or palette knife to cook the other side until it is golden brown.


Lift pancakes onto a cooling rack that is covered with kitchen towel and place more kitchen towel lightly on the top. Cook all the batter and if necessary add more oil to the pan.

Nutritional Information for the recipe Blueberry Pancakes

Per Serving Per 100 g / ml
Energy 222kJ
Fat 1g 4g
Carbohydrate 9g 27g
Protein 1g 4g