Blueberry Breakfast Pancakes

These tasty little numbers go down a treat in my tent, and using a heart shaped cutter can make them even more special. If however, you don't have one, no problemo, they still taste just as good cooking them the original way, and this recipe will make about eight normal sized pancakes, depending on how large your frying pan is of course and about 16 heart shaped pancakes, depending on the size of your cutter!

Lastly before you get cooking under canvas, can I just point out that in the ingredients list you will notice that I have put a 'mug of flour'. That is literally a tea/coffee mug, that you will have with you in your camping equipment, not a special measuring cup.

This is my very special camping mug

that has many uses.

Ingredients
1 egg beaten
mug of milk
mug of plain flour
butter
30 blueberries
maple syrup


Equipment
mixing bowl
fork
mug
tablespoon
frying pan
heart shaped cookie cutter (opt)

1. Put the egg and milk into the mixing bowl and whisk together with a fork. Add a tbsp of flour at a time and mix well with a spoon until the batter is smooth. If once all the flour has been added the batter looks a little thick, then add a splash or two more of milk to thin out. Transfer the batter into a mug to help control pouring it into the frying pan.
2. Melt a slither of butter in the frying pan. If using a cutter, place into the frying pan and pour a small amount of batter into it, just enough to cover the bottom. Scatter a few blueberries on top and leave to cook for a few minutes.
3. Once the pancake has browned around the edges, carefully remove the cutter with a fork and set aside. Turn the pancake over and cook for a further couple of minutes until golden.
4. Repeat from step 7, adding a slither of butter each time if necessary to coat the frying pan.
5. Serve a stack of 4 pancakes per person with a good swirl of maple syrup.