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Recipe
Lemon and Blueberry Pancakes
Ingredients:

125g/4oz plain flour
1 teaspoon baking powder
¼ teaspoon Bicarbonate of Soda
175g/6oz caster sugar
grated zest of one lemon
125ml/4floz natural yogurt
2 tablespoons milk
2 medium eggs, beaten
250g/9oz fresh blueberries
2 tablespoons lemon juice
sunflower oil, to fry
25g/1oz butter, melted plus a little extra
 
Method
1.Sift the flour, baking powder and bicarbonate of soda into a bowl.
2. Add 3 tablespoons of the caster sugar and the lemon zest
3. Pour in the yogurt, milk and eggs and combine together until smooth. Put to one side.
4. Dissolve the remaining caster sugar in 100ml/3½fl oz water in a pan over a low heat.  Add 150g blueberries and bring to the boil and simmer for 1 minute. Add the lemon juice and put to one side.
5. Heat a little oil and a small piece of butter in a good non-stick frying pan over a medium heat.
6. Mix the melted butter into the pancake mixture.  Put a small ladle full of pancake mix into the hot frying pan, sprinkle with a few blueberries and cook for a few minutes until the pancake is golden underneath (lift with a palette knife at the edge to see).
7. Turn the pancake over and cook the other side.  Continue cooking the pancakes until all the mixture is gone. Layer the cooked pancakes with a sheet of baking parchment in-between and keep warm.
8.To serve: fold the pancakes into triangles and spoon the blueberry syrup over them.
Delicious served with natural yogurt, cream or ice-cream.

 
 
   
 

 
 

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