Homemade instant pancake mix with blueberry syrup

Preparation method

1. For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.

2. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/5¼oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.

3. Heat a flat griddle or non-stick frying pan without adding oil.

4. Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

5. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.

6. To serve, pour the blueberry syrup into a jug and take to the breakfast table with the pancakes. If you have any of the syrup left over, you will notice that it sets into a kind of glossy jam. This will keep for a few days decanted into a jar and put in the fridge, and is glorious dolloped into yoghurt or spread on bread.

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 15