American Pancakes with Blueberries

Thick small pancakes - or we used to call them Drop Scones when I was a kid - with lasings of maple or golden syrup and topped with blueberries

1. 1

   Firstly get a large bowl and mix together the flour and baking powder.
   
   Add a pinch of salt to the mixture for a little extra flavour.
   
   In a separate bowl mix the milk and the eggs and beat vigorously until fully blended.
   
   Put the knob of butter into a little microwavable dish (a little ramekin dish works well for me) and pop it into the microwave for a few seconds until fully melted.
   
   Now add the milk and egg mixture to the flour and baking powder and mix together until you achieve a smooth (no lumps please) mixture.
   
   While you are mixing the flour and egg/milk mixture together also add the melted butter and ensure that it is also well blended into the pancake mixture.
   
   As some of my children like blueberries and some don't, I tend to cook half the mixture first without blueberries and later add half the blueberries to the mixture and cook the rest of the pancakes with the blueberries included.
   
   COOKING THE PANCAKES:
   Heat a little butter in a large frying pan. When the butter has melted, and using a large spoon drop,3 or 4 large blobs of mixture into the pan. Take care that the blobs don’t touch each other and join up as they will spread out in the pan.
   
   The pancakes will take about 2 to 3 mins per side to cook. Yow will know they are cook as little bubbles will appear in the upper surface of the pancake and then pop when cooked. At this point flip over the pancakes and allow to cooking on the other side as well.