
Blueberry muffin American pancakes with granola crunch
(6 votes)
Nutritional Info
-
Energy
1941KJ
464KCAL
23% -
Fat
10.7g
med
15% -
Saturates
4.0g
med
20% -
Sugars
20.2g
med
22% -
Salt
0.78g
med
13%
Ingredients
- 2 medium eggs
- 1 tsp vanilla extract
- 225ml skimmed milk
- 200g plain flour
- 30g porridge oats
- 2 tsp baking powder
- Zest ½ lemon
- 125g blueberries
- 80g Asda Simply Granola
- 20g unsalted butter, melted
- 4 tbsp maple syrup
Method
In a large bowl, mix together the eggs, vanilla and milk. Mix in the flour, porridge oats and baking powder until almost smooth. Stir through the lemon zest.
Working in batches, wipe some of the melted butter in a large non-stick frying pan and add a few ladleful’s of the mixture around the pan. Top each spoon of batter with some blueberries and a sprinkle of granola. Cook on low heat for 2mins before flipping and cooking for another 1-2mins on the other side. Repeat with the rest of the batter and the blueberries, reserving a little of the granola to serve.
To serve, stack a few of the pancakes on each plate and drizzle with some maple syrup. Sprinkle some of the reserved granola over the stack before serving.