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Blueberry & lemon pancakes

Stack of blueberry & lemon pancakes on a plate

Blueberry & lemon pancakes

Name: Blueberry & lemon pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 14-16
Cuisine: American
Ingredients: 200g plain flour; 1 tsp cream of tartar; ½ tsp bicarbonate of soda; 1 tsp golden syrup; 75g blueberry; zest 1 lemon; 200ml milk; 1 large egg; butter for cooking

Good Food team

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Makes 14-16

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.27 ratingsRate

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Get kids to help prepare a batch of American-style pancakes. The zesty-berry topping makes these a healthy brunch option

Freezable

Healthy

Vegetarian

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Classic crêpes

A star rating of 4.4 out of 5.124 ratings

Ingredients

Nutrition

Units:

MetricUS

200g plain flour
1 tsp cream of tartar
½ tsp bicarbonate of soda
1 tsp golden syrup
75g blueberry
zest 1 lemon
200ml milk
1 large egg
butter

for cooking

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Nutrition: per pancake (14)

kcal69
fat1g
saturates1g
carbs12g
sugars2g
fibre1g
protein2g
salt0.1g

low

Method

step 1

First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.
step 2

Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.
step 3

Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.

RECIPE TIPS

EQUIPMENT YOU'LL NEED

❏ Weighing scales ❏ Mixing bowl ❏ Fork ❏ Teaspoon ❏ Zester ❏ Measuring jug ❏ 2 spatulas (1 rubber and 1 metal) ❏ Large frying pan ❏ Pastry brush ❏ Tablespoon

BEFORE YOU START

Wash your hands, tie back long hair, if necessary, and put on an apron.

Recipe from Good Food magazine, February 2013

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A star rating of 4.3 out of 5.27 ratings

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