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Blueberry Pancakes

by James Morton

Blueberries just work in pancakes – they’re tradition in America, but haven’t ever had much of a reputation for greatness in the Scottish (and obviously superior) version of the flat, griddled cake.

Prep time

20 minutes

Cook time

40 minutes






Step 1

This is seriously easy – start by whisking together your sugar, eggs, milk and salt until combined. Then, add in your flour and mix gently until your mixture is smooth and gloopy.

Step 2

Place a heavy bottomed frying pan or flat griddle on a low heat. Whilst it is heating up, a dab of oil and rub it all around with a piece of kitchen paper.

Step 3

Test your pan using a tiny bit of mix – leave it on for a minute and if it’s dark brown then turn your pan down a bit and wait a wee minute. If it’s still pale, crank up the heat.

Step 4

Spoon wee dollops of pancake mix onto your pan, to your desired size. You should be able to fit at least 4 at once. Then, sprinkle on your blueberries – at least 4 on each pancake.

Step 5

Cook your pancakes for at least 1-2 minutes on each side, until golden brown. You’ll know when to turn them because there will be bubbles visible on the top surface of the pancakes. Once you think both sides are done, lightly press at the sides and in the middle: they will spring back at you when properly cooked. Remove from the pan and leave to cool on a dry tea towel, folded over to keep them moist.


Top Tip:

Low and slow. Do not be tempted to turn the heat up, for this is quite a thick recipe and they need time to cook through without burning on the outside. Heed this advice or end up with a soggy dense middle and no one wants that.




  • 200g self-raising flour
  • 50g caster sugar
  • 2 eggs
  • 100g Graham’s whole milk
  • A wee pinch of salt
  • A punnet of blueberries