In a large bowl, mix together the flour, baking powder, sea salt and caster sugar and make a well in the centre. Pour in the beaten egg, milk and whisk the mixture until you have a smooth batter.
Whisk in the melted butter and with a large spoon, gently fold in the blueberry’s and crumbled Saint Agur.
In a large non-stick frying pan on a medium heat, melt 1tsp of the unsalted butter.
Spoon a large tablespoon of the batter into the pan to form 1 round pancake, approximately 7cm in diameter.
Repeat this until all the batter is used up, you should make about 10 pancakes.
Cook for 2-3 minutes until small bubbles appear on the surface of each pancake.Then turn the pancakes over to cook for a further 2-3 minutes. Remove the cooked pancakes onto a plate, cover with a piece of kitchen paper to keep the pancakes warm.
Wipe the frying pan clean with a piece of kitchen towel.
Repeat with the rest of the batter until you have cooked all the pancakes.To serve, arrange the pancakes onto plates and serve with a spoon of crème fraîche and maple syrup.
The Saint Agur in this recipe give the pancakes a slight acidic quality which compliments the blueberries, although you could make these with any soft seasonal fruit, I like them with blueberries served with a spoon of crème fraîche.
Credits: Recipe © Raymond Blanc / Photo © Chris Terry
200g self-raising flour
1tsp baking powder
1 pinch sea salt
40g/2 tbsp caster sugar
1 egg, free range, beaten
300ml whole milk
25g unsalted butter, melted
150g blueberry’s, washed
150g Saint Agur
2-3 tsp unsalted butter, to cook the pancakes
To serve:
2 tbsp maple syrup (optional)
2 tbsp crème fraîche (optional)
View Method
Recipe Method
In a large bowl, mix together the flour, baking powder, sea salt and caster sugar and make a well in the centre. Pour in the beaten egg, milk and whisk the mixture until you have a smooth batter.
Whisk in the melted butter and with a large spoon, gently fold in the blueberry’s and crumbled Saint Agur.
In a large non-stick frying pan on a medium heat, melt 1tsp of the unsalted butter.
Spoon a large tablespoon of the batter into the pan to form 1 round pancake, approximately 7cm in diameter.
Repeat this until all the batter is used up, you should make about 10 pancakes.
Cook for 2-3 minutes until small bubbles appear on the surface of each pancake.Then turn the pancakes over to cook for a further 2-3 minutes. Remove the cooked pancakes onto a plate, cover with a piece of kitchen paper to keep the pancakes warm.
Wipe the frying pan clean with a piece of kitchen towel.
Repeat with the rest of the batter until you have cooked all the pancakes.To serve, arrange the pancakes onto plates and serve with a spoon of crème fraîche and maple syrup.
