Blueberry and Banana Pancakes
This classic pancake recipe is perfect for Shrove Tuesday!
Serves
4Prep
20 minsCook
20 minsMethod
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In a medium bowl, whisk together the flour, baking powder and salt.
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In a separate bowl, whisk together the milk, melted butter (or oil) and egg until combined.
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Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not over mix.
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Fold in the blueberries, banana and walnuts until evenly distributed throughout the batter.
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Heat a large non-stick skillet over medium heat. Grease the pan with butter or vegetable oil, if desired.
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Drop about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges start to look slightly dry, about 2 minutes per side.
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Serve the pancakes warm with maple syrup, extra banana slices and a sprinkling of icing sugar, if desired. Enjoy!
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter (or vegetable oil)
- 1 large egg, lightly beaten
- 1 cup fresh blueberries
- ½ banana, mashed
- ¼ cup chopped walnuts
- Maple syrup, for topping
- Icing sugar, for garnish (optional)