Lemon and Blueberry Pancakes

lemon and blueberry pancakes

Lemon and Blueberry Pancakes

No ratings yet
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.
Servings: 8 pancakes
Calories: 212
Prep Time 15 mins
Cook Time 20 mins

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
Ingredients Blueberry, Egg, Lemon
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published.

Recipe Rating