This super easy breakfast recipe, that can be rustled up in less than 20 minutes from scratch! I made blueberry pancakes with a vanilla syrup sauce, and this recipe is incredible!
You may have recently noticed my post from a few days ago about A Working From Home Breakfast. I love breakfast time, but if you’ve read the previous blog then you’ll know that this is something that has only changed in the past few years. I used to skip breakfast a lot, and now I see it as one of the most important meals of the day.
Breakfasts can be simple, but I think more and more people will be experimenting in the kitchen over the coming weeks, given most people have a bit more time on their hands to kill at the moment.
Up until last year, I wasn’t particularly into American style breakfasts. The thought of all these calories entering my body, before starting your day was enough to put me off. However, after embarking on a Las Vegas stag do trip last year, that changed pretty quickly. I’m guessing that may have had something to do with the hangover I had each morning!
If you’ve ever been to the US, you’ll know there are lots of awesome cafe’s and diner’s that the UK could only wish for. Denny’s, Wendy’s, Fat Burger, and Outback Steakhouse to name a few, and you’ll probably see some more US inspired posts from some of the above coming soon!
This Blueberry Pancakes breakfast dish was inspired by Denny’s. If you’re ever in the states and want a typical American Diner, then this is your place!
Ingredients for Blueberry Pancakes:
- 1 cup of self-raising flour
- 150g box of blueberries (I used frozen)
- 1 egg
- 300ml milk
- Pinch of salt
- 1 tsp Baking powder
- Knob of butter
- Olive oil (splash)
- Maple Syrup
I didn’t have any maple syrup, so I made the following Maple Syrup:
- 1 cup of White sugar
- 1 cup of Golden caster sugar
- 1 tbsp Vanilla coffee syrup (it’s all i had)
- 1 cup of Water
Making the Pancakes:
- First of all, mix all of the maple syrup ingredients into a saucepan, and bring to the boil. When stirred and complete, it should be a golden caramel colour.
- In a bowl, mix together self raising flour, salt and baking powder.
- Make a well in the flour mix, and mix the egg and milk, and pour slowly into the mix. Whisk until you have a nice thick batter
- Add melted butter, and then pour in just over half of the blueberries.
- In a pan, add a drop of olive oil and cook pancakes until golden brown on the outside. The should take about 3-4 minutes each side.
- Serve with remaining blueberries, and top with maple syrup.
Thanks for taking the time out to read this recipe. We’re pretty new here at Ped’s Kitchen, but have been really grateful of all the feedback, follows, and engagement so far.
If there’s a recipe in particular that you would like us to share with you, then please feel free to get in touch. We want to ensure we’re providing you with the right content, and would love it if we were requested to cook a dish by one of our readers 🙂
Here are some recent recipes we’e added to the blog:
- Strawberry, Mango, Peach & Banana smoothie bowl
- Tuna Steak with Chilli Oil and Greens
- Lemon Drizzle Cake
- Watermelon, Lime & Mint Slush
- Smoothie Bowl
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