These light, fluffy and fruity mini pancakes make the perfect addition to school lunches. These will keep in the freezer for up to two months so double or triple the ingredients to make a big batch that you can freeze so you’ll always have a tasty lunch box treat on hand.

Cook Time: 30 minutes |  Approx: 20 Pancakes

Ingredients

Method

1. Mix self-raising flour, baking powder and salt in a large bowl.
2. Beat egg with milk, and add to the dry ingredients. Whisk to make a smooth batter.
3. Gently fold the blueberries through the batter.
4. Heat a small knob of butter in a large non-stick frying pan.
5. Drop a teaspoonful of the batter per pancake into the pan. Make 5 to 6 pancakes at a time.
6. Cook over medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another minute or two until golden brown.
7. Set cooked pancakes aside to cool while you cook the remainder of the batter.