UK
USBlueberry Pancakes with Shortbread Crumble
We’ve stacked them high – Happy Pancake Day everyone! It’s time to get adventurous with your toppings! We’ve gone for juicy blueberry pancakes topped with syrup and our iconic, buttery mini shortbread fingers. Yum!
Ingredients
Walker's Mini Shortbread Fingers
200g self-raising flour
1 tsp baking powder
1 egg
300ml whole milk
Small knob butter
150g blueberries
Butter for cooking
Syrup, blueberries and shortbread for the topping
Method
Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in bowl.
Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a smooth batter.
Beat in a knob of melted butter, and gently stir in the blueberries.
Heat a small knob of butter in a large frying pan.
Drop a large tablespoonful of the batter into the pan per pancake.
Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then flip and cook for another 2-3 minutes until golden.
Cover with kitchen paper to keep warm while you use up the rest of the batter.
Serve with a generous drizzle of syrup, blueberries, crumbled shortbread and whole mini shortbread fingers.
