Written By Catherine Parrott

BLUEBERRY PANCAKES WITH LEMON SUGAR

EQUIPMENT:

INGREDIENTS:

Lemon Sugar

  • Zested

  • 40g Caster Sugar

  Buttermilk Pancake Batter

  • 85g Melted Butter

  • 350g Self Raising Butter

  • 1tsp Bicarb of soda

  • ½ tsp Salt

  • 2tbsp Caster Sugar

  •  200ml Buttermilk

  • 400ml Milk

  • 2 Medium Eggs

  • 100g Blueberries

 METHOD:

For the sugar, combine the zest and sugar in a bowl and set aside at room temperature until needed.

Melt the butter in pan on a low heat, set aside to cool.  Sieve the dry ingredients together into a bowl.

 In a separate bowl, whisk together the wet ingredients, adding the melted and cooled butter to finish. Combine the wet and dry ingredients by adding the wet into the dry gradually, whisking continuously to avoid any lumps.

Allow the mixture to rest for 30 minutes before cooking.

When cooking the first of the pancakes, dot the surface with a few blueberries before flipping and cooking on the other side (you can do this other fruit, berries or chopped fruit as a fun inclusion to the pancakes)

 To Cook: Melt a knob butter and a dash of oil until foaming and use a ladle to pour the batter into the pan sprinkle over the blueberries. Cook on one side until bubbles begin to appear. Flip and cook until golden. Serve immediately, sprinkle with the lemon sugar.

Catherine Parrott
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