Recipe

Blueberry Pancakes

Sometimes when you want a treat for breakfast, nothing can beat a fresh blueberry and lemon pancake. Deliciously good.

4
20 minutes
20 minutes plus sauce.
Stove cooking

Ingredients

  • Pancakes
  • 125g plain flour
  • 3 level tbsp caster sugar
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 lemon
    - rind only
  • 125ml natural plain yoghurt
  • 2 tbsp milk
  • 2 eggs
  • 25g butter
    - melted
  • Sunflower oil and butter for frying
  • Blueberry Sauce
  • 150g caster sugar
  • 10mls water
  • 150g blueberries
  • 2 tbsp lemon juice
  • Decoration
  • Creme fraiche and lemon rind

Instructions

  • Make blueberry syrup:
  • 01 Dissolve sugar in water over a low heat. Add blueberries, bring to the boil and bubble for 1 minute. Add lemon juice and set aside.
  • Pancakes:
  • 02 Sift plain flour, baking powder and bicarbonate of soda into a bowl. Add caster sugar and grated lemon rind. Pour in natural yoghurt, milk and eggs. Whisk together. Add melted butter.
  • 03 Heat a drizzle of oil and a knob of butter in a frying pan over a moderate heat. Add a couple of spoonfuls of the mixture and a few blueberries. After about 2 mins, turn over and cook for 1-2 minutes. Repeat with remaining mixture.
  • Decorate:
  • 04 Top pancakes with crème fraiche, lemon rind and spoonfuls of Blueberry syrup.

Notes

Pancakes are always best eaten fresh however, it is possible to cook them, freeze and re-heat later in the microwave. The Blueberry sauce can be made ahead, kept until required and served hot.

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