Classic, fluffy pancakes topped with blueberry yoghurt and fresh fruit. Perfect for Pancake Day or a heavenly brunch treat. You can also mix a handful of fresh berries into the mix if you'd like to give them a fruity twist!
Serves 2-3
Ingredients:
- 140g plain flour (sieved)
- 1 heaped tsp baking powder (sieved)
- 1 free range egg
- 175ml milk
- Pinch salt
- 1 tbsp caster sugar
- Zest of a small lemon
Toppings:
- Handful of mixed berries
- 1 tbsp treacle or honey
- Chia seeds
- 4 tbsp yoghurt
Method:
1. Whisk the egg and milk together in a jug
2. In a large bowl, sieve the flour with the baking powder, sugar and a pinch of salt
3. Make a well in the centre of the flour mix and slowly whisk in the egg and milk until you get a smooth consistency. Add a splash more milk if its too thick
4. Stir in the lemon zest
5. Heat a non-stick frying pan with a small knob of butter and cook the pancakes on one side for 1-2 mins until they start to bubble then flip and cook the other side for 30 seconds - 1 min until golden
6. Stack the pancakes and serve with yoghurt, fruit, chia seeds and a drizzle of sweet treacle!
7. You can stack them up and keep them warm in the oven on a low heat if you are doing a big batch!
Shop the article
Read more
INSPIRATION
The Seasons Write The Menu With Margot Henderson
New Zealand born, Margot Henderson OBE is a chef, restaurateur, and cookery...
INSPIRATION
Three Ways Your Life Will Change for The Better in 2022 (According To A Trend Forecaster)
Robbie Hodges is editor and forecaster at TrendWatching.
INSPIRATION
Curating Exhibitions: Walking, Talking, & Trees
Charlotte Call is the Founder of Sapling, a gallery in Mayfair exploring the...
INSPIRATION
Our Q&A with Ravinder Bhogal, Food Writer & Co-Founder Of Jikoni, The UK's First Independent Carbon Neutral Restaurant
Ravinder Bhogal is a food writer and Chef Patron and co-founder...
INSPIRATION
Our Q&A And Recipe From London Based, Korean-American Chef, Judy Joo
Judy Joo is a London based, Korean-American Chef and the founder of Seoul...