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Lemon & Blueberry Pancakes

Recipe

Pancakes are a kid-friendly treat, but adding fruits to this breakfast gives it a nutritious, berry boost!

Serves: Makes 12   |   Prep time: 10 minutes   |   Cook time: 10-20 minutes

Breakfast

Ingredients

  • 250g (8 oz) self-raising flour
  • grated rind of 1 lemon  
  • 2 eggs, beaten 300ml (½pint) semi-skimmed milk  
  • 300g (10 oz) blueberries

To Serve

  • lemon juice  
  • 2 tablespoons maple syrup

Method

  1. Place the flour and lemon rind in a bowl and make a well in the centre.  
  2. Pour the eggs into the well, then whisk together, gradually adding the milk to form a smooth batter.  
  3. Stir in half the blueberries.
  4. Heat a nonstick pan over a medium heat, add 3–4  tablespoons of the batter to form individual pancakes and cook for 1–2  minutes until golden underneath, then flip over and cook for a further 1–2  minutes.  
  5. Remove from the pan and keep warm. Repeat with the remaining batter to make 12  pancakes.  
  6. Serve sprinkled with the remaining blueberries, a squeeze of lemon juice and a drizzle of maple syrup.