This year we are going for a healthier favourite, blueberry pancakes! Blueberries are very low in calories but also possess notable health benefits as they are rich in nutrients such as minerals, vitamins, and anti-oxidants.
- 115g/4oz self-raising flour
- 1 tsp baking powder
- pinch salt
- 1 medium free-range egg, beaten
- 150ml/¼ pint milk
- 1 tsp vegetable oil, for frying
- 200g/7oz blueberries
- 2 tsp sugar
- 2 tbsp water
- Place the flour, baking powder and salt into a large bowl and make a well in the centre.
- Whisk the egg and milk in the flour until you have a smooth batter. Leave to rest for a few minutes.
- Fold in 85g/3oz of the blueberries.
- Heat the vegetable oil in a non-stick frying pan, add spoonful’s of the pancake mix and fry for 2-3 minutes on each side, or until golden.
- Pile up on a plate and keep warm while you repeat with the rest of the mix.
- Place the rest of the blueberries (you can add other berries too) into a small saucepan with the sugar and water and cook over a gentle heat for two minutes, or until the blueberries have softened slightly.
- To serve, pile the pancakes onto a serving plate and pour over the blueberry sauce. Dust with icing sugar (add a splash of cream or ice cream if you are feeling decadent!).
This special Blueberry Pancakes recipe was created by Aaron Craig, New Hall Head Chef at Rockliffe Hall. For information about dining at Rockliffe Hall please phone our enquiries team on 01325 729999 or email email@example.com.