Blueberry Pancakes

11 Jan

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I woke up today with a major craving for pancake! With weekends becoming more relaxed and time on our hands why not prepare brunch for family and friends? This is a delicious, sour blueberries with sweet syrup is a winning combo…plus it’s healthier then a greasy fry up and much more tasty!

What you need:

1 3/4 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1 1/2 cups fresh/frozen blueberries

What you do:

1) To get then lovely and fluffy sieve the flour, sugar, baking powder, baking soda and salt into it a large bowl.
2) In a separate bowl, lightly whisk the eggs. Add the milk, oil and vanilla extract whisk to blend.
3) Pour the liquid mixture into the dry and vigorously whisk the ingredients just until blended.
4) Add the lemon zest and the blueberries and gently fold them into the batter with a rubber spatula.
5) Heat a large, heavy, non-stick skillet over medium heat for 3 to 4 minutes. Then pour in enough cooking oil to coat the surface.
6) Ladle about 1/4 cup of batter onto the pan.
7) Cook the pancakes for just over a minute on the first side. Then flip and cook them about half as long, until the second side is golden brown.
8) Serve up the scummy pancakes with butter and maple syrup or homemade blueberry syrup.

Be careful though, this recipe will mean your friends will always want to stay over for breakfast 😉

Keep it delicious!

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