Lemon & Blueberry Pancakes with Vanilla Sweetened Yogurt

My favourite weekend breakfast has got to be homemade fluffy pancakes!!   While I have a few different recipes and toppings that I like, these are one of my favourites.

They are not overly sweet but if you prefer, you could increase the sugar by another ounce.  The sweetened yogurt and a drizzle of maple syrup are usually enough for me .. yummy!

I don’t add the blueberries to the batter before cooking as I like to ensure an even distribution of fruit in each one – you can of course add them in the bowl before cooking but I think you might find yourself doing it my way the next time 🙂

Ingredients:

8 oz Plain Flour
1 oz Caster Sugar
2 Teasp Baking Powder
½ Teasp Salt
Zest & Juice from 1 Large Lemon
8 fl oz Milk
2 Large Eggs
2 oz Unsalted Butter, Melted
1 Pack Blueberries
Sunflower oil for frying

Method:

Sieve together the flour, sugar, baking powder and salt into a large bowl.  Add in the lemon zest and mix well.

In another smaller bowl mix together the milk, eggs, lemon juice and melted butter.

Pour the wet ingredients into the dry and using a whisk, mix well to ensure there are no lumps.  This is quite a thick batter but density can change depending on the size of your eggs – I prefer to use large eggs!

Heat your frying pan on a low-medium heat.

Pour some sunflower oil onto the pan and with some kitchen roll spread it around the base.

Using a dessert spoon, I pour 2 spoonfuls per pancake on the pan.  I then place 4 blueberries on each one pressing them in gently.  Allow to cook until golden.  You can also tell they are ready for turning when you notice small bubbles bursting on the top of each pancake.  Then flip them over and cook for another minute or so.

Remove from the pan and place on a plate – as some juice will seep from the blueberries it is best not to stack them on top of each other.

You can place the cooked pancakes in a warm oven until you have cooked all of the batter.

TIP: When ready to cook, place a cereal bowl beside the cooker and pour some sunflower oil into it. Then, scrunch up some kitchen roll and sit it in the bowl – between frying batches of pancakes, I use the scrunched up paper to rub the pan to oil it and prevent sticking!

This recipe should make enough for 5 – 6 people to get 3 each.

To Serve:

I will usually serve these pancakes stacked in a group of three, dusted with icing sugar and topped with some natural greek yogurt, sweetened with more icing sugar and a dash of vanilla extract, to taste.  You could also perhaps use a lemon flavoured yogurt or even mascarpone.

I always pour a little maple syrup over the top as it’s delicious 🙂

Serve & Enjoy x