Ingredients

• 1 large free-range egg
• 1 cup of self-raising flour
• 1 cup of milk
• Sea salt
• 200 g blueberries
• Olive oil
• 4 tablespoons natural yoghurt

Directions

Method

1. To make the batter, crack the egg into a large mixing bowl.
2. Add the flour, milk and a tiny pinch of sea salt.
3. Whisk everything together until you have a lovely, smooth batter.
4. Fold through the blueberries, if using.
5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
6. Carefully tilt the pan to spread the oil out evenly.
7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly.
8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
9. When the pancakes are golden on both sides, transfer to a plate.
10. Repeat with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.

Tip: All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing!

Yield: Makes 8, Serves 4