Lemon blueberry polenta pancakes
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A small amount of polenta gives these fruity pancakes a hearty texture without sacrificing fluffiness. Enjoy them topped with berries and maple syrup.
Ingredients
Plain flour
1 cup(s), (150g)
Polenta
⅓ cup(s), (55g)
Baking powder
1 tsp
Bicarbonate of soda
½ tsp
Buttermilk
1 cup(s), (250ml)
Egg(s)
1 medium, lightly beaten
Fresh lemon rind
2 tsp, finely grated
Fresh blueberries
1 cup(s), (160g)
Oil spray
4 x 3 second spray(s)
Instructions
1
Whisk flour, polenta, baking powder, bicarbonate of soda and ¼ teaspoon salt in a large bowl. Whisk buttermilk, egg, lemon rind and 2 tablespoons water in a jug. Add buttermilk mixture to flour mixture and stir until just combined. Fold in blueberries.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup batter into the pan. Repeat to make 2 more pancakes. Cook for about 3 minutes or until bubbles appear on the surface of pancakes. Turn pancakes over and cook for a further 2 minutes or until evenly browned underneath. Transfer pancakes to a plate and cover to keep warm. Repeat with remaining batter to make 12 pancakes in total. Serve warm.
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