Description
We can thank Elizabeth White for blueberry pancakes and muffins. The blueberry, as we know it, was pioneered in 1911 by an innovator and farmer in New Jersey.
Ingredients
Units
Scale
- 2 cups Self Raising Flour
- 1 cup fresh blueberries
- 1 cup Sugar/ Sugar Alternative
- 1/2 tsp Salt
- 2 Eggs
- 4 tbsp. butter (melted)
- 1 cup milk (to start with then add more if the batter is too thick)
Instructions
- Whisk together all the wet ingredients.
- Pour it into the dry ingredients and mix just until a batter is formed.
- Add the blueberries into the batter.
- Spoon the batter into a nonstick pan and cook till bubbles appear on the surface.
- Then flip over and cook for a minute.
- Serve warm with syrup and enjoy!!
Notes
Prepared, tried, and tested Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 304
- Sugar: 29
- Sodium: 596
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 1
- Protein: 6
- Cholesterol: 64
