These gloriously light pancakes make the perfect weekend breakfast – stacked high with a good drizzle of heather honey!
Adding fresh blueberries whilst the pancakes are cooking keeps their texture and flavour intact – lending the pancakes a delicious freshness.
Blueberry Breakfast Pancakes
220g Plain Flour
50g Caster Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
2 Large Eggs
4 Tbsp Unsalted Butter (Melted)
1) Combine the plain flour, cornflour, caster sugar, baking powder and salt in a large bowl. In a separate bowl whisk together the eggs and milk. Gradually whisk the milk and eggs into the dry ingredients until fully combined. Whisk in 2 tbsp of the melted butter.
2) Heat a nonstick pancake or frying pan over a medium heat. Cook tablespoonfuls of the batter in a little melted butter – sprinkling a few blueberries onto the top of each pancake before flipping. Cook the underside until golden brown, flip and cook the other side until lightly brown (you don’t want the blueberries to break down too much).
3) Continue to cook the pancakes in batches, keeping those that are cooked warm. Serve with a good drizzle of heather honey.
Frozen yogurt is one of my favourite ways to finish a meal. Lighter and more refreshing than ice cream, it packs all the flavour of a sorbet but with delicious creaminess!
The best way to make frozen yogurt is in an ice cream machine – removing all the hassle and having it ready in 30 minutes flat. You can add virtually any fruit based syrup to the base of natural yogurt and a little double cream – blueberry is my favourite, with a little vodka to stop it freezing hard!
Blueberry Frozen Yogurt
150g Caster Sugar
3 tbsp Lemon Juice
1 Cinnamon Stick
1/2 tsp Salt
350ml Natural Yogurt
50ml Double Cream
1) Combine the blueberries, sugar, lemon juice, cinnamon stick and salt in a large saucepan and place over a low heat. Cook for around 30 minutes until the blueberries have started to break down and a syrup has formed. You can mash the blueberries with a potato masher at this stage for a finer texture. Once cooked transfer to a bowl and allow to cool.
2) Once cooled, remove the cinnamon stick from the mixture. Combine the syrup with the yogurt, double cream and vodka. Transfer to the fridge and chill for at least 2 hours.
3) Transfer the mixture to an ice cream mixture and churn until ready.