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Blueberry Hot Pan Cakes

Seasonal.Berries's picture
These are so quick and easy to mix together that they needn’t be kept just for a special breakfast, try as a quick fruity pud too.
Ingredients
  Blueberries 4 Ounce
  Eggs 2 Medium
  Self raising flour 6 Ounce
  Natural yogurt 5 Ounce
  Milk 1⁄4 Pint
  Zest of orange 1⁄2 Medium
  Bicarbonate of soda 1⁄2 Teaspoon
Directions

MAKING
1.Into a large mixing bowl combine the flour and bicarbonate of soda and then add the eggs and yogurt.
2.Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy.
3.To the bowl now stir in the orange rind.
4.Into a large non-stick frying pan pour a little oil, then wipe around the pan with a folded piece of kitchen towel.
5.Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well-spaced and sprinkle on some blueberries and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
6.Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden.
7.Take these hot cakes out of the pan and repeat the process with the rest of the batter by greasing the pan with the kitchen towel between batches.

SERVING
8.Serve 3 or 4 per portion, stacked up on plates topped with a knob of butter, a drizzle of maple syrup and some extra blueberries and the orange zest on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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