Blueberry & Lemon Pancakes
These homemade blueberry lemon pancakes are a delightful fusion of tart lemon zest, juicy blueberries, and fluffy pancake perfection. Enjoy these golden delights with a drizzle of syrup for a breakfast treat that will brighten your day.
— Constant Cookbook
Ingredients
- 200g plain flour
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda
- 1 tsp golden syrup
- 75g blueberries
- zest 1 lemon
- 200ml milk
- 1 large egg
- butter , for cooking
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
MAKES 14-16
Nutrition
- Calories: 69 calories
- Fat Content: 1 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.1 milligram of sodium
Comments
No comments found.