Chocolate and Blueberry Pancake Stack

We all love pancakes. I've seen a lot of amazing recipes recently for super healthy, gluten-free, wholewheat pancakes, and I seriously want to try them, but right now I only have my usual store cupboard ingredients, so I made the (fairly) unhealthy version. Sorry clean eating people! Maybe cook these on your cheat day. To be fair, even this recipe is far healthier than buying pre-made cakes, sweets or even pre-made pancakes because you can control exactly what goes in them and there are no nasty additives!

This recipe makes about 8 american-style (small and thick rather than thin like crepes) pancakes.

NOTE: no fancy equipment needed for this! I whisked it with a fork because I couldn't be bothered to find a whisk.

Ingredients

2 free range eggs

half a cup of self-raising flour

half a cup to a cup of milk (I used semi-skimmed)

pinch salt

1 tbsp sugar (I used demerera)

2 tbsp wild blueberry preserve

2 tbsp Nutella

Crack your eggs into a mixing bowl or glass jug. I would strongly recommend using a jug to save on washing up! Whisk them until the whites and yolks are combined.
Add the flour bit by bit, whisking as you go, until you have a thick cake-batter consistency that's quite difficult to whisk.
Now add your milk bit by bit until the mixture is runny but still reasonably thick. It should be a pale colour like normal pancake batter. Make sure it's mixed really well and stop when little air bubbles appear in the mixture when you let it rest for a few seconds. Add in a pinch of salt and the sugar and mix.
Heat up a frying pan on the stove on a medium-low heat. I don't use oil because it's a non-stick pan and it would just make the batter spread out more which is not what we want for this type of pancake!
Pour a small puddle of batter into the middle of the pan. Don't be tempted to swirl it around like you would with a crepe. It will spread out a little by itself as it cooks.
When bubbles have appeared, flip it with a spatula. You should see this...
It won't take long for the other side to cook, so keep checking it. Once it looks like this, it's ready...
Slide your pancake onto your serving plate and pour in your next one. While you're waiting for the bubbles, spread your first pancake with a thin layer of nutella. It should spread really easily while the pancake is still hot. Then add the next one when it's ready and repeat until you have a yummy stack! Try not to eat them as you go along...
Once you've done your last pancake, don't put nutella on the top, but instead heat up the blueberry preserve in a small pan over a low heat. I used Bonne Maman Wild Blueberry Preserve, which I found is far, far too sweet to go on toast but I plan to use it for baking and it goes amazingly with pancakes. Keep stirring it over a low heat until it starts to go runny and hot. Just before it starts to bubble, pour it over the top of your pancakes and encourage it to dribble down the sides. Now they're ready to gobble!