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Blueberry & lemon pancakes

These mini pancakes make a great brunch on the weekend with maple syrup and yoghurt, or add some ice cream – yum! Get the kids involved for a fun activity! - by Alison Pickel
  • 27 Mar 2017
Blueberry & lemon pancakes
Cook: 30 Minutes - easy - Makes 16 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by

These mini pancakes make a great brunch on the weekend with maple syrup and yoghurt, or add some ice cream – yum! Get the kids involved for a fun activity!

Ingredients

200 g plain flour

1 tsp cream of tartar

½ tsp bicarbonate of soda

1 tsp golden syrup

75 g blueberries

zest 1 lemon

200 ml milk

1 large egg

butter, for cooking

Method

  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.
  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.
  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.

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