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.