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Lemon blueberry polenta pancakes

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

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.

Notes

TO REFRIGERATE: Store pancakes in a reusable container for up to 3 days. Reheat in microwave. TO FREEZE: Store pancakes, as above, with baking paper between each one, for up to 2 months. Reheat, from frozen, as above.