These Blueberry & Lemon American Pancakes are so light and fluffy. They’re packed with deliciously sweet blueberries which along with the lemon give these pancakes a lovely fresh taste.
Add the flour, baking power, salt and caster sugar into a large bowl
Pour the milk mix into the flour mix and whisk until there are no big lumps
Let the batter rest for around 15 minutes while you make the compote
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.
Turn off the heat and leave the compote to cool while you cook the pancakes
Add the blueberries and lemon zest and gently stir to combine
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
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
Nutritional information is given as a guide only and may vary.
Blueberry & Lemon American Pancakes https://www.curlyscooking.co.uk/blueberry-lemon-american-pancakes/