5 from 1 vote
Thick Puffy Pancakes
American style, thick puffy pancakes served with my favourite maple and blueberry syrup. Additional smoked streaky bacon is highly encouraged to serve too ;)
Servings: 2
: 378 kcal
Author: Just Jo
  • 120 g self raising flour
  • 1/2 tsp baking powder
  • 120 ml milk any
  • 1 tsp sugar
  • 1 tsp oil or melted butter
  • 1 tsp vanilla extract
  • 1 medium egg
For the maple blueberry syrup
  • 3/4 cup fresh or frozen blueberries
  • 1-2 tbsp maple syrup or as liked
  1. Make the syrup by putting the berries and maple syrup in a small saucepan and heat on medium, stirring occasionally until the blueberries pop, slump and then the juices evaporate a little to produce a runny whole fruit jammy texture. I find they are done by the time all the pancakes are cooked.
  2. Whisk all the ingredients together for the batter.
  3. Spray a frying pan or griddle with oil and pour small ladlefuls of batter into the pan. Cook until bubbles start to appear on the service then flip and cook until the pancakes puff up to not quite 1cm tall. You may need to spray the pan as you cook the pancakes, depending on how well seasoned or nonstick it is.
  4. Transfer to a pre-warmed plate until all pancakes are done then serve with the hot syrup.