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