- 70g self-raising flour
- 60g wholewheat self-raising flour
- 130ml semi-skimmed milk
- 50g Horlicks Instant
- 2 tsp baking powder
- ½ tsp ground cinnamon
- 1 egg
- 20g salted butter
- 75g blueberries
- 1 tbsp maple syrup
Sieve the flour, Horlicks Instant, baking powder and cinnamon into a bowl.
In a separate bowl, whisk the egg and milk together. Gradually add the egg mixture to the flour until it’s a smooth mix.
In a pan, melt the butter and stir into the mix.
Brush a non-stick frying pan with a little oil and wipe away any excess.
Spoon the pancake mix into the frying pan and gently fry on both sides until light and fluffy.
Serve with blueberries, Horlicks cream and a drizzle of maple syrup