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Banana, blueberry and lemon pancakes

Banana, blueberry and lemon pancakes
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  • Serves: 2

These banana, blueberry and lemon pancakes are perfect for a light, healthy breakfast. They're American-style pancakes, so will end up thicker than traditional English pancakes, which makes them perfect for the tasty topping!

  • Freezable
  • Vegetarian

Ingredients

  • 200g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp golden syrup
  • 75g blueberries
  • zest of 1 lemon
  • 200ml milk
  • 1 large egg
  • butter, for cooking

Method

Start by putting the flour, baking powder and bicarbonate of soda in to a medium sized mixing bowl. Mix them together with a fork or whisk. Pour the golden syrup into the dry ingredients along with the blueberries and lemon zest.

Pour the milk into a measuring jug. Break in the egg and mix well with a fork. Pour most of this milk & egg mixture into the bowl and mix well with a spatula. Keep adding more milk until you get a smooth, thick batter which is suitable for pouring.

Heat a bit of the butter in a frying pan. Then spoon in the pancake batter, a little at a time, in heaps. When bubbles start to appear on top as the pancakes, flip them over, using the spatula to help you if you don’t fancy trying the traditional flip! Cook until the pancake is brown on both sides, then keep warm on a plate, covered with foil or baking parchment. Keep repeat this process until all of the pancake mixture has been used up.

Serve these banana, blueberry and lemon pancakes warm with some maple syrup.

A large stack of banana, blueberry and lemon pancakes on a plate with fresh strawberries in the background.

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