Cinnamon & Blueberry Pancakes

Instructions

The Cinnamon adds a hint of warmth and brings out the flavour of the fruit beautifully. Blueberries have all sorts of health benefits – they contain high levels of antioxidants, which are said to help prevent cancer. If you can’t find them use raspberries or blackberries instead.

Preheat the oven to 100C/200F/gas mark ½.
Sift the flour, baking powder, salt and cinnamon into a large bowl. Make a well in the centre. Break the egg into the well, followed by the sugar, milk and melted butter. Using a hand-held whisk, gradually draw in the flour from the sides and whisk to a smooth batter. Gently stir in the berries. Transfer the batter to a measuring jug.
Heat a medium frying pan over a medium heat and melt a small knob of butter. Pour 2 tbsp batter into the pan. Cook until bubbles appear on the surface and the underside is golden brown, about 2-3 minutes. Turn the pancake with a spatula or fish slice. Cook until the other side is golden brown, about 2 minutes.
Transfer the pancakes to a baking sheet, loosely cover with foil and keep warm in the oven while you cook the remaining pancakes. Use a little more butter between each batch.
To serve, combine the Greek yoghurt in a bowl with the brown sugar and cinnamon. Serve the pancakes warm with the yoghurt and maple syrup or runny honey, and some extra berries.