Fruit Pancakes

I made blueberry pancakes for my son's breakfast on his 16th birthday, and have taught him the recipe for a quick high carb breakfast/snack.

Serves 2

1 mug/US cup self raising flour

1 mug milk

1 large free range egg

100g blueberries (I used frozen), raspberries, chopped strawberries, a grated apple or pear, or mashed banana

Whisk the flour milk and egg together into a smooth thick batter.

Stir in the fruit.

Heat a non stick frying pan over a medium high heat for 3 minutes then add a drizzle of oil.  Heat for another minute then add a ladleful of pancake mixture.

Cook for around 3 minutes on one side until the bubbles that start to appear on the surface have all popped and opened, the base of the pancake is a golden brown, and the pancake mixture on the surface is not runny when you tip the pan.  Flip the pancake with a wide fish slice and cook for a further 3 minutes until the bottom is as golden brown as the first side.

Serve with or without maple or golden syrup

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