The sweet potatoes make the cakes a lovely deep orange colour and make sure they are moist, blood oranges give a light pink icing and squeals of joy as you cut into the deep crimson flesh.

Ingredients: 

125g self raising flour

2 tablespoons caster sugar

1 egg

125ml semi skimmed milk

50g blueberries

a little butter for greasing

For the blueberry sauce:

75g blueberries

2 tablespoons caster sugar

You will need…Weighing scales  Saucepan Mixing Bowl    Whisk    Palette knife Frying pan Wooden spoon  Jug  An Adult

How to make blueberry pancakes....... .WASH YOUR HANDS

1. Place flour, caster sugar and egg into a mixing bowl, gradually whisk in the milk to form a thick batter, starting from the middle of the bowl and taking in the flour from the outside, don’t put all the milk in in one go as the mixture will go horribly lumpy.  Gently stir in the blueberries.
2. Ask an adult to melt a knob of butter in a non-stick frying pan, pour tablespoonful’s of the mixture, leaving space around them as you will need room to put the palette knife in to turn them. When the pancake starts to bubble turn it over with the palette knife or spatula.  Cook the other side until it turns golden brown.
3. Tip onto a warm plate, cover with tin foil and repeat until al the batter has been used. 
4. To make the sauce, ask an adult to place the blueberries and sugar in a small saucepan set over a low heat, stirring occasionally for 5-10 minutes until the fruit collapses and the juices run.
5. Serve the pancakes with the blueberry sauce and a little ice cream or cream if you wish.