Flippin' marvellous - it's pancake day

I must confess that in my household, pancakes aren't limited to just one day every year. They are so many different ways you can make them and they can easily be either sweet or savoury. 

If I had to choose just one flavour of pancake, my favourite would have to be lemon and blueberry. This recipe below is for lemon and blueberry scotch pancakes, aka a drop scone as the mixture is dropped or 'dolloped' onto the pan or griddle. It's very similar to an American pancake except it is generally lighter and thicker.

This recipe can easily be made gluten and dairy free by substituting the flour for gluten free flour and xantham gum and swapping the milk for a dairy free alternative.

Lemon & blueberry pancakes

LEMON & BLUEBERRY SCOTCH PANCAKES

Makes 12

Ingredients

  • 125g plain flour, sifted
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 150ml milk
  • 2 eggs, beaten
  • 25g butter (melted)
  • 1 lemon, zested & juice
  • 100g blueberries
  • Oil, for the pan
  • Toppings such as cream, fruit, maple, lemon juice or anything else you might enjoy!

Method

  1. In a large jug or bowl, mix all the dry ingredients together (except the blueberries).
  2. In another bowl, mix together the milk, eggs and butter and then add to the dry ingredients along with the lemon juice and zest. Mix until fully combined. The batter should be quite thick with a 'dropping' consistency. Add a little more milk if it's too thick. Leave to rest for about 30 minutes.
  3. Once the mix has rested, heat the oil in a pan on a medium to high heat. Once hot, give the mix a stir again and then add a small ladle of batter to the pan, placing four or five blueberries on each pancake (I can make three to four pancakes in the pan at once).
  4. After a minute or two, air bubbles should start to appear and the pancake should start to brown underneath. Once it's started to brown, flip the pancake over and cook for another minute or so until it's brown on the other side. Remove from the pan and keep warm until ready to serve. Repeat steps 3 and 4 until all the batter is used up (roughly 12 pancakes).
  5. To serve, stack them up and add toppings of your choice such as maple syrup, lemon juice, cream, berries or ice cream.

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