Blueberry Pancakes with Shortbread Crumble
- 35 mins
- 10 People
- Easy
- Favourite
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!
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Started
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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
Walker's Mini Shortbread Fingers Buy Online
Method
1
Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in bowl.
2
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.
3
Beat in a knob of melted butter, and gently stir in the blueberries.
4
Heat a small knob of butter in a large frying pan.
5
Drop a large tablespoonful of the batter into the pan per pancake.
6
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.
7
Cover with kitchen paper to keep warm while you use up the rest of the batter.
8
Serve with a generous drizzle of syrup, blueberries, crumbled shortbread and whole mini shortbread fingers.
Video
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