BLUEBERRY & LEMON PANCAKES
Get kids to help prepare a batch of American-style cakes – the zesty berry topping makes these a healthy brunch option
There’s something very exciting about pancake day – who can say no to a stack of pancakes on a Tuesday? Even better still, a twocourse pancake feast!
Whether you’re a purist with simple sugar and lemon, or experimental with savoury concoctions to start, followed by extra helpings of chocolatey toppings, families have their own pancake day traditions. Here are a few new ideas to try, if you like.
Pancake cannelloni is a delicious alternative to pasta. You can buy good quality made pancakes, or follow our classic crepes recipe online.
Try these coconut and raspberry crepes as a surprisingly low-sugar and delicious dessert. 200g plain flour
1 tsp cream of tartar ½ tsp bicarbonate of soda 1 tsp golden syrup 75g blueberries zest 1 lemon 200ml milk
1 large egg butter, for cooking 1 First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest. 2
Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter. 3 Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using a metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all your mixture is used up.