Wholemeal Blueberry and Honey Pancakes

Here's a lovely breakfast treat for a lazy Sunday morning. I adapted a classic american pancake recipe to make them a bit healthier for breakfast, by replacing half the plain flour with wholemeal flour, and using honey instead of sugar for sweetness. I was really pleased with the results-and the addition of wholemeal flour means they'll really keep you going until lunch!

Get your ingredients ready. To make 12 pancakes you'll need:

75g plain flour and 75g wholemeal flour

2tsp baking powder

1/4 tsp bicarbonate of soda

1 1/2 tbsp runny honey

2 eggs

100 milk

25g butter, melted

Approx 120g bluberries

Sunflower oil for frying

First sift the flours, baking powder and bicarb of soda into a large bowl.

In a measuring jug add the milk. Crack in the 2 eggs, then add the honey and melted butter. Stir it all together, then pour into the dry ingredients, whisking it in as you go.

The batter is now ready to use. You could also, at this point, pop it in the fridge overnight ready for use in the morning. Just imagine how smug you'd feel the next day!

Heat a large frying pan over a medium heat, and oil lightly by using some oiled kitchen paper.

Now drop tablespoons of the mixture into the pan-you will probably be able to do three in one batch. Now you can add your berries to the tops of the pancakes, and cook until bubbles appear on the surface (about 1-2 minutes).

Flip over using a spatula, and cook the other side for a couple of minutes until golden brown.

Keep each batch warm in the oven while you do the next. Before you know it, you'll have a beautiful plate of pancakes. Dust with icing sugar or drizzle with some honey and lemon juice, and dig in!

Miss P's Top Tip: Next time, I'll try mixing some mashed banana into the pancake batter instead of blueberries. Ooh and then serve them warm with some Nutella spread on. Oh yes.