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.

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