British
Pancakes with blueberry sauce
Method
- Heat the blueberries with the honey and lemon juice in a small saucepan over a low heat for about 3 minutes until they release their juices. Keep warm.
- Melt the butter in a separate small saucepan. Sift the flour and bicarbonate of soda into a bowl and stir in the caster sugar. Beat the egg and buttermilk together in a separate bowl or jug, then gradually whisk into the dry ingredients with the melted butter to make a smooth batter.
- Heat a nonstick frying pan until hot. Drop in large spoonfuls of the batter and cook over a high heat for 3 minutes until bubbles appear on the surface. Flip the pancakes over and cook for a further minute. Remove and keep warm in a moderate oven. Repeat with the remaining batter.
- Serve the pancakes topped with the blueberry sauce and Greek-style yoghurt or crème fraîche, and dusted with icing sugar.
Prep Time
10
Cook Time
20
Serves
4
Ingredients
- Fresh blueberries 250g
- Honey 2 tbsp
- Lemon juice 1
- Butter 15g
- Self-raising flour 150g
- Bicarbonate of soda 1 tsp
- Caster sugar 40g
- Egg, beaten 1
- Buttermilk 1 1/3 cup
- Greek-style yoghurt (to serve) 1 tbs
- Icing sugar (for dusting) 1 tsp
Nutrition (Per serving)
- Calories 246.2
- Fat 9.6g
- Protein 5.9g
- Carbs 37.8g
- Sugars 7.4g