Soft little pillows crammed full of delicious sweet blueberries, served with plain greek yoghurt for dunking! Just 5 minutes prep, and you’ll have such a winner of a brekkie in no time!
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Soft little pillows crammed full of delicious sweet blueberries, served with plain greek yoghurt for dunking! Just 5 minutes prep, and you’ll have such a winner of a brekkie in no time!
Preheat your oven to 180c/356F.
Mix together the eggs, flour, baking powder and milk in a bowl. Roughly chop 100g of the blueberries and fold them into your pancake batter.
Fill each muffin hole a third of the way up. I have used a silicone muffin tray, but you can use a regular size one too, just cook for an extra 5-10 minutes. If you are using a tin muffin mould – spray with cooking oil spray to ensure the pancake bites won’t stick.
Top the batter with your remaining blueberries and bake for 10-15 minutes until the bites have puffed up and are golden on top. If you have a little batter left over, this will keep in the fridge for 24 hours and you can make regular pancakes in the frying pan with the leftover mixture.
