Blueberry breakfast

It seems that I often come on here and say that I've created a new recipe out of boredom with what I normally eat for a given meal on a given day - and maybe that's no bad thing. In our house, Sundays usually mean toast for breakfast and eggs for lunch - but when planning my menus for this week, I decided I wanted to make cheese toasties for Sunday lunch, which meant toast for brekkie was just too samey.

And this is what I settled on - blueberry drop scones, AKA scotch pancakes. They're pretty low in pp - I made 43, which work out at a paltry 3pp for 4 scones. Quick and easy to make too, and no need to restrict them to breakfasts - I've made them in advance tonight so I can serve them easily tomorrow morning, which means that's tonight's meal sorted too ;-)

INGREDIENTS

250g plain flour
2 teaspoons baking powder
2 teaspoons splenda
2 medium eggs
10fld oz skimmed milk
150g blueberries

Mix together the flour, baking powder and splenda in a bowl and make a well in the centre. Crack in the eggs and then stir, working in the milk to create a smooth batter. Stir in the blueberries. Spray a pan with frylite and heat over a medium to low flame. Drop in the batter by dessert spoons - turn the pancakes as the edges start to firm up and the batter develops bubbles - about 1 minute - and then fry on the other side for about 45 seconds more. Can be reheated in the microwave to serve at a later time.