Burnt’s blueberry breakfast pancakes

Man alive. These are good. From the first time we experienced American-style pancakes (in Dotty’s Cafe, San Francisco, since you asked), we have been obsessed with them, and this is a recipe we can just about do off the top of our heads. It’s perfect for a lazy weekend breakfast, and is surprisingly easy to make.

It’s unhealthy to say it, but a very oily pan is a key to avoiding burning these. If you haven’t got enough oil, you get a consistently flat brown surface, rather than a lovely bubbly, unevenly crunchy pancake.

So get out of bed and mix this batter up while you brew some coffee.

Top tip: mix it all up in a Tuppaware so you can store the leftover batter in the fridge without any wastage or washing up! You’re welcome.


Serves 2 hungry people for breakfast
140g flour
1 teaspoon baking powder
2 tablespoons castor sugar
130ml milk
1 egg
1/2 teaspoon salt
Vegetable oil
A couple of handfuls of blueberries

How to

Put all the powdered ingredients in your Tuppaware.

Pour in the milk and crack in the egg.

Mix it like giddy-o with a fork until there are no lumps.

The batter should be pretty thick, but do not be alarmed!

Heat some oil in a pan and try and maintain a medium heat.

Take a Big ‘ol spoon and spoon a spoonful into the hot oil.

Sprinkle a few blueberries into the pancake.

When the surface of the pancake is all bubbly (it’ll only take a minute or two) flip it over and cook it on that side for another brief period.

It’s done. Serve it up with some maple syrup and thank us afterwards.

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