Good morning! It’s Pancake Day. I’m currently stuffing my face with pancakes. I added strawberries and blueberries to make this a healthy option, and help reduce any guilt from eating on a non-cheat day. I thought I’d leave this recipe with you. 


150g self-raising flour
½ tsp baking powder
2 tbsp icing sugar
½ tsp ground cinnamon
2 large eggs
100ml milk
50g Strawberries, chopped
50g blueberries
20g butter
Sunflower oil
Maple syrup to serve


Mix the flour, baking powder, icing sugar and ground cinnamon into a large bowl. In another bowl, crack two eggs into the flour and whisk together until a smooth paste is formed.
Gradually add the milk until you have a thick batter, add the strawberries and blueberries. Put a non-stick frying pan over a medium heat, and add 10g butter and a small splash of sunflower oil.
Once sizzling, use a tablespoon to drop the batter into the pan in one fluid motion. Wait 30 seconds, and then once small bubbles appear, flip the pancakes for a further 30 seconds.
Take the pancake out from the pan and keep warm whilst cooking the rest. Half way through, add the remaining butter and more oil if necessary. Pile onto a large plate, and drizzle with some maple syrup, add strawberries and blueberries, and enjoy!
Will you be making pancakes today?



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