White chocolate and blueberry pancakes with Clarks Maple Syrup drizzle


Serves 4-6


200g self raising flour
1 teaspoon baking powder
Pinch of salt
1 large egg
200 ml milk
1 teaspoon melted butter
100g white chocolate chips
100g fresh blueberries
1 ½ tablespoons Clarks Maple Syrup
Sunflower oil for frying
Clarks Maple Syrup for drizzling


Sift the flour, baking powder and salt into a large mixing bowl.

Make a well in the middle and slowly whisk in the milk, egg and maple syrup until you have a smooth thick batter.

Add the melted butter, half the blueberries and the white chocolate and stir.

Heat a wide non stick frying pan over a medium heat and add a little oil.

Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.

Cook for about 3 minutes on each side until golden.

Transfer the pancakes to a warm plate and cover to keep warm.

Serve the pancakes with the remaining blueberries and drizzle generously with maple syrup.

Activate HELLO! alerts and find out about everything before anyone else.