Recipes › Breakfast

• Breakfast
• 25 min
• Halal
• Kosher
• Pescatarian
• Vegetarian

Buttermilk-style pancakes

Fluffy American pancakes with blueberries and maple syrup (3 pancakes each).

Calories

397

Protein

11 g

Carbs

68 g

Fat

10 g

Per serving. Makes 3 servings.

Ingredients

• 150 g Plain flour
• 2 tsp Baking powder
• 1 tbsp Sugar
• 1 Eggs
• 200 ml Semi-skimmed milk
• 60 g Natural yogurt
• 20 g Butter
• 150 g Blueberries
• 3 tbsp Maple syrup

Contains: Cereals containing gluten, Eggs, Milk. Always check the labels of what you buy.

Method

1. Melt the butter and leave to cool slightly.
2. Whisk the flour, baking powder and sugar in a bowl. In a jug, whisk the egg, milk, yogurt and melted butter.
3. Pour the wet mix into the dry and stir until just combined; a few lumps are fine. Rest for 5 minutes.
4. Heat a non-stick frying pan over a medium heat. Pour in small ladlefuls of batter and cook for 2 minutes, until bubbles appear on top, then flip and cook for 1–2 minutes more.
5. Keep warm while you cook the rest. Serve stacked with the blueberries and maple syrup.

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