Preparation time: 15 min, Cooking time: 15 - 20 min, Cals per serving: 213
ingredients
serves: 4 makes: 8 pancakes
125 g (4 oz) plain flour
3 tbsp caster sugar
1 tsp baking powder
1/4 tsp bicarbonate of soda
1 lemon, rind finely grated
125 ml (4 fl oz) natural yogurt
2 tbsp milk
2 medium eggs
25 g (1 oz) butter, melted
sunflower oil to drizzle
butter for frying
100 g (3 1/2 oz) blueberries
creme fraiche to accompany
lemon rind to top
for the blueberry syrup
150 g (5 oz) caster sugar
150 g (5 oz) blueberries
2 tbsp lemon juice
method
1. 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.
2. 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.
3. 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.
4. Top with creme fraiche and lemon rind.
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