Pancake night isn’t complete without a delicious pancake dessert. These gorgeous Blueberry Maple pancakes are light and crispy. For a taste of something sweet after an indulgent main course, these are perfect. Crispy thin pancakes are particularly welcome after a main course filled with pancakes. (Have you tried our Pancake Lasagne recipe?)
Crispy Blueberry Maple Pancakes
Blueberry Maple Crispy Pancakes
Course: DessertDifficulty: Easy9
servings20
minutes10
minutesA quick, delicious and light recipe. (Freeze them to enjoy another day if you can’t manage all nine!)
What You Need
2 large free-range eggs
200g plain flour
350ml milk
coconut oil
punnet of blueberries
maple syrup
How-to
- Add the flour to a large mixing bowl. Pour in the milk and eggs. Give the mixture a whisk. Then add the flour slowly while whisking until the batter is smooth. Use jugs to split the batter into thirds.
- Oil the inside of your frying pan with a tsp of coconut oil. Heat the pan over a medium heat for about one min.
- Each jug will make three pancakes. Add a third of the batter from one jug to the pan and swirl it round to get an even layer. Cook each side for about 20 seconds or until lightly brown and crispy. Use a spatula to turn (or flip it if you’re feeling adventurous!).
- Repeat step 2-3 to make each pancake. (Make a few and come back to make the rest – you can always freeze them). They taste best when warm.
- Sprinkle with blueberries
- Trickle maple syrup over the blueberries and roll-up the pancakes
Pancake Dessert: Experiment with Toppings
Swap in some raspberries or strawberries to mix it up a little. A slight tang in the fruit balances the sweetness of the maple syrup – delicious!
Pancake Night: Activities
We love eating, but pancake day can be filled with more than just pancakes. Check out our favourite family activities and games for a fully stacked pancake night.
