LEMON AND BLUEBERRY PANCAKES

Serves 4

190g/7oz/1½ cups flour

1 tsp salt

2 tbsp sugar, plus extra to serve 250ml/8 fl oz/1 cup milk

1 large egg 3 tbsp butter, melted, plus extra for cooking

Zest of 1 lemon, plus lemon wedges for serving

1 large handful of blueberries

1 In a large bowl, sift together the flour, salt and sugar.

2 Make a well in the centre and add the milk, egg, butter and lemon zest.

3 Stir with a wooden spoon until the batter is smooth and well combined.

4 Heat some butter or oil in a pan over a medium-high heat. Add a ladleful of batter, then lift and tilt the pan so the batter forms a thin, even layer on the bottom of the pan.

5 Cook for three minutes, then flip the pancake and cook for another minute on the other side. Keep warm while you’re cooking the rest of the pancakes. Serve with the blueberries, a sprinkling of sugar and a squeeze of fresh lemon juice.

Per Serving 362kcals, 12.1g fat (6.9g saturated), 55.8g carbs, 14.8g sugars, 9.5g protein, 2.7g fibre, 0.702g sodium