Breakfast in Bed Threads: The Ultimate Blueberry Lemon Pancakes

Every Sunday this winter, we’ll be sharing a delectable breakfast recipe that will give you (yet another) reason to stay indoors this season. Add these dishes to your repertoire and enjoy as they make their way from occasional treats to regulars on your high rotation. Today’s recipe? A timeless classic with a twist: Blueberry lemon pancakes.

Few foods evoke nostalgia and comfort like pancakes — especially the home-made kind — can. And, while syrup-drenched breakfasts have long been replaced with poached eggs and pressed juices, this is a sweet and simple option that'll have you longing for a time when Instagramming such a beautiful feed just wasn't an option...

Serves: 4 

Prep time: 20 minutes 

Ingredients

  • 1 and a ½ cup of wholemeal flour
  • 1 tablespoon of baking powder
  • 2 tablespoons of brown sugar
  • 1 lemon for zesting
  • 1 tablespoon of butter
  • 1 egg
  • 2 tablespoons ofvegetable oil
  • 1 cup of milk or your milk of choice
  • 1 tablespoon of lemon juice
  • 1 punnet of fresh blueberries
  • 3 tablespoons of maple syrup
  • 2 tablespoons of powdered sugar
  • 1/2 teaspoon of salt

Method

1. Warm up a pan.

2. Mix together the flour, baking powder, sugar, lemon zest, and salt.

3. Add the egg, milk, oil, and lemon juice into a 'well' in the middle of the flour.

4. Mix together until combined, although a few lumps are totally fine!

5. Mix in ½ the punnet of blueberries.

6. Pour 1/4 cup of batter onto a hot buttered pan, and, once it's ¾ cooked, add a few blueberries to each pancake. Then, flip it over briefly.

7. Serve the pancakes in a stack and drizzle with maple syrup.

8. Dust with powdered sugar... and enjoy!

Want more recipes? Try this Italian breakfast pizza.

 

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