Lemon blueberry pancakes

Lemon-blueberry pancakes

Category: Breakfast | Serves: 2 (4 pancakes)

Prep time: 15 minutes | Cooking time: 10-15 minutes


For the lemon-blueberry sauce

40g (1 1/2 oz) caster sugar

4 tbsp water

55g (2oz) fresh blueberries

1 tbsp freshly squeezed lemon juice


For the pancakes

55g (2oz) self-raising flour

15g (1/2 oz) caster sugar

1 tsp finely grated lemon zest

4 tbsp semi-skimmed milk

1 egg

55g (2oz) fresh blueberries

1 1/2 tsp sunflower oil
  1. To make the sauce: Put sugar and water in a small saucepan; heat gently until sugar has dissolved, stirring. Add blueberries; bring to the boil and bubble over a medium heat for 2-4 minutes until syrup has thickened slightly. Stir in lemon juice; heat again until bubbling. Remove from heat, set aside and keep warm.
  2. To make the pancakes: Sift flour into a bowl; stir in sugar and lemon zest. Add milk and egg; whisk to make a smooth batter. Stir in blueberries.
  3. Heat oil in a large, non-stick frying pan.
  4. Spoon in all of the batter to make 4 mini pancakes, keeping them apart. Cook over a medium heat for 2-3 minutes. Carefully turn over; cook for 1-2 minutes until golden brown.
  5. Place 2 pancakes on each serving plate; drizzle over sauce and serve immediately.

Lemon and blueberry pancakes

Nutritional information

Lemon Blueberry Pancakes