- 70g self-raising flour
- 60g wholewheat self-raising flour
- 130ml semi-skimmed milk
- 75g blueberries
- 50g Horlicks Instant
- 20g salted butter
- 1 egg
- 2 tsp baking powder
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
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 and a drizzle of maple syrup.