White chocolate and blueberry pancakes

Ingredients

• 200g self raising flour
• 1 tsp baking powder
• Pinch of salt
• 1 large egg
• 200 ml milk/li>
• 1 tbsp melted butter
• 100g white chocolate chips
• 100g fresh blueberries
• 1 ½ tablespoons Clarks Maple Syrup
• Sunflower oil for frying
• Clarks Maple Syrup for drizzling

Method

The addition of white chocolate chips and blueberries to the pancake mix adds an extra touch of luxury to these fluffy American-style pancakes in this easy recipe from Clarks Maple Syrup.

Make a well in the middle and slowly whisk in the milk, egg and maple syrup until you have a smooth thick batter.

Add the melted butter, half the blueberries and the white chocolate and stir.

Heat a wide non stick frying pan over a medium heat and add a little oil.

Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.

Cook for about 3 minutes on each side until golden.

Transfer the pancakes to a warm plate and cover to keep warm.

Serve the pancakes with the remaining blueberries and drizzle generously with maple syrup.