Poppy seed pancakes with lemon syrup & blueberries
Plain White Flour
½ teaspoons, level
Bicarbonate of Soda
¼ teaspoons, level
1 zest(s) of 1, plus extra wedges for garnish
Lemon Juice, Fresh
Egg, whole, raw
1 medium, raw
Low Fat Spread
1 tablespoons, melted
Calorie controlled cooking spray
- Combine the flours with the baking powder, bicarbonate of soda, caster sugar, poppy seeds, lemon zest and a pinch of salt in a large bowl. Add the buttermilk, egg and melted spread; stir until just combined.
- Heat a large, nonstick frying pan over low-medium heat and mist with cooking spray. Put 1 heaped dessertspoon of the batter into the pan and spread out slightly with the back of the spoon so the pancake is about 8cm in diameter. Cook for 2 minutes, or until the bottom is golden, then flip and cook on the other side for 2 minutes. Repeat with the remaining batter so you have 8 pancakes.
- To make the syrup, whisk the lemon juice with the icing sugar. Serve 2 pancakes per person, topped with the blueberries and drizzled with the syrup, with a lemon wedge on the side.