Lemon and Blueberry Pancakes

Ingredients

• 225 g plain flour
• pinch salt
• 2 large eggs
• 250-300ml milk
• 1 lemon (grated zest)
• 75 g blueberries

 

Method

1. In a large mixing bowl sieve the flour and the salt together.
2. Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved. The batter is quite thick- much like the American drop scones.
3. Add in the grated lemon zest at this stage also together with the blueberries.
4. Mix thoroughly until combined and then transfer into the fridge to rest until required.
5. Meanwhile heat a pan until quite hot.
6. Add a little oil or butter to the pan and then spoon in the pancake batter in small batches.
7. Allow to cook for about a moment or two on either side until they are nice and golden brown.
8. Allow extra time if the pancakes are thicker.