- 250g self raising flour
- 4 eggs
- 300ml Carnation light evaporated milk
- 150g fresh blueberries
- 15g butter, melted
- Vegetable oil for cooking
Sieve the self raising flour into a bowl and make a well in the centre. Add the eggs and Carnation light evaporated milk and whisk together until smooth.
Stir in the butter and then the blueberries.
Pour a little oil into a warm non stock pan and spoon in the batter a little at a time. There should be space for about 3 or 4 at a time depending how big you want them. Allow the pancake to cook for 3 minutes the flip over with a spatula, another 2 minutes should give you beautiful golden pancakes. Lift out onto a plate and cover to keep warm whilst you make the rest of the pancakes.
Recipe courtesy of Carnation