Blueberry & Lemon American Pancakes

Ingredients

• 135 g plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp caster sugar
• 130 ml semi skimmed milk
• 1 large egg
• 1/4 tsp vanilla extract
• 1/2 tsp lemon juice
• 30 g melted butter (cooled slightly)
• 1/2 lemon zested
• 100 g blueberries
• Spray oil
• 150 g blueberries
• 1 tbsp lemon juice
• 20 g caster sugar
• 1/2 lemon zested

Instructions

1. 1

   Add the flour, baking power, salt and caster sugar into a large bowl

2. 2

   In a jug add the milk, egg, vanilla extract and lemon juice and whisk lightly before adding the melted butter and whisking again

3. 3

   Pour the milk mix into the flour mix and whisk until there are no big lumps

4. 4

   Let the batter rest for around 15 minutes while you make the compote

5. 5

   Add the compote ingredients to a pan over a medium/low heat. Cook for 5-6 minutes until the berries have slightly burst and released their juices.

6. 6

   Turn off the heat and leave the compote to cool while you cook the pancakes

7. 7

   Add the blueberries and lemon zest and gently stir to combine

8. 8

   Put a large frying pan on a medium heat and add a small amount of oil or butter. Once the pan has heated up, add a large spoonful of the batter. Remember to not overcrowd the pan

9. 9

   Once bubbles start to appear in the pancake they are ready to flip. Cook for up to a minute on the other side and then serve