Bursting with blueberries pancakes

Why stick to the traditional lemon and sugar pancakes when you can have these blueberry delights?

Makes: 4 large or 6 - 8 small pancakes

What you need:

• 100g (4oz) Plain Flour
• 1 medium egg
• 150ml (1/4pt) skimmed milk
• Spray oil
• 100g (4oz) blueberries (plus an extra 25g (1oz) for topping)
• Runny honey
• Anchor Light Real Dairy Cream

What you do:

1. Place flour in a bowl and make a well in the centre of the flour and add the egg
2. Using a whisk slowly combine the egg and flour
3. Gradually add the milk and combine all the ingredients until you have a smooth, pouring batter
4. Add the blueberries
5. Heat a pancake or shallow frying pan with a little spray oil - pour off any excess oil
6. Place 3 - 4 large spoonfuls of the mixture in the centre of the pan and spread out using the back of a spoon to the size of pancake you want
7. Cook for only 1 - 2 minutes and then carefully ‘toss' or turn the pancake
8. Cook the second side and place on plate
9. Repeat this process until all the mixture is used
10. Place 25g (1oz) blueberries into the hot pan, add a large spoonful or squirt of honey and roll the blueberries in the pan until lightly heated & coated in honey
11. Stack the pancakes onto a serving plate and squirt Anchor Light Real Dairy Cream between some of the layers
12. Finally top with Anchor Light Real Dairy Cream, the honeyed berries & extra honey if you like

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