From: Linda McCartney’s Home Cooking, p. 155
Lovely, thick and fluffy pancakes with blueberries.
Gluten-Free: I used a gluten-free self-raising flour blend instead of the self-raising flour, which worked fine. The batter needed a lot more milk than specified in the recipe- I think I ended up using nearly twice as much. I also added another egg.
The kids loved them for breakfast and enjoyed them with some honey drizzled on top.