Celebrate Pancake Day on Tuesday 21 February with Lisa Faulkner’s recipe for homemade pancakes with a healthy twist.
“We forget how easy it is to make pancakes from ingredients we all have the cupboard. This recipe is lovely and dotting the pancakes with Chilean Blueberries before you flip them is a delicious addition,” said Lisa.
Chilean blueberries are in season now, so they’re mouth-wateringly plump and delicious, and just two handfuls, either on or in your pancakes, gives one of your five a day.
“But you don’t have to save pancakes for February – they’re great for a family weekend breakfast or brunch, or a treat for dessert,”said Lisa.
Eating blueberries is an easy way to add nutrients to your diet as they are packed with health boosting antioxidants (6.8 times more than kiwis), vitamin C and high in dietary fibre.
Blueberry hot cakes:
Serves 4
Preparation time: 15 minutes
Cooking time: 10 minutes
You will need:
- 175 g (6 oz) self-raising flour
- Half teaspoon bicarbonate of soda
- 2 eggs
- 150 g (5 oz) natural yogurt
- 150 ml (1/4 pint) milk
- 100 g (4 oz) blueberries
- Grated rind of half an orange
- Little oil for greasing Butter and maple syrup to serve, plus extra blueberries
- Small bunch of fresh mint
Method:
- Put the flour and bicarbonate of soda into a large mixing bowl then add the eggs and yogurt.
- Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy.
- Stir in the blueberries and orange rind.
- Pour a little oil into a large non-stick frying pan, then wipe around the pan with a folded piece of kitchen towel.
- Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well-spaced apart and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
- Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden.
- Take these hot cakes out of the pan and keep hot in a folded teacloth while you cook the rest of the mixture in the same way, greasing the pan with the kitchen towel between batches.
- Serve 3 or 4 per portion, stacked up on plates topped with a knob of butter, a drizzle of maple syrup and some extra blueberries.
Recipe and photo credit by Seasonal Berries
