Lemon and Blueberry Pancakes
This is the best pancake recipe we've found. The pancakes are moist and fluffy, and don't leave you with a heavy, heavy feeling like some other recipes do.
Ingredients
- 4 oz plain flour
- 3 tbsp caster sugar
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 lemon rind finely grated
- 4 floz natural yogurt
- 2 tbsp milk
- 2 medium eggs
- 1 oz butter melted
- sunflower oil to drizzle
- butter for frying
- 3 1/2 oz blueberries
- creme fraiche to accompany
- lemon rind to top
for the blueberry syrup
- 5 oz caster sugar
- 5 oz blueberries
- 2 tbsp lemon juice
Instructions
- Sift the flour into a bowl, add the caster sugar, baking powder, bicarbonate of soda and lemon rind. Pour in the yogurt, milk and eggs and whisk together. Add the melted butter.
- Add the sunflower oil and a knob of butter to a frying pan and place over a moderate heat. Add a couple of spoonfuls of the mixture to the pan. Drop a few blueberries onto each pancake. After about 2 minutes, turn and cook for 1 to 2 minutes. Repeat with the remaining mixture.
- For the blueberry syrup, in a small pan dissolve the caster sugar in 100 ml (3 1/2 fl oz) water over a low heat. Add the blueberries, bring to the boil and bubble for 1 minute. Add the lemon juice, set aside for 2 minutes, then spoon over the pancakes.
- Top with creme fraiche and lemon rind.
Calories: 212 kcal
Carbohydrates: 40 g
Protein: 4 g
Fat: 5g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 51 mg
Sodium: 138 mg
Potassium: 105 mg
Fiber: 1 g
Sugar: 27 g
Vitamin A: 188 IU
Vitamin C: 12 mg
Calcium: 66 mg
Iron: 1 mg