Poppy seed pancakes with lemon syrup & blueberries
11
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Breakfast? Lunch? So last year. This year we’re all about brunch. Tailor-made for lazy, long weekends, this recipe will help you stay on track, too.
Ingredients
Plain White Flour
60 g
Wholemeal Flour
60 g
Baking powder
½ teaspoon(s), level
Bicarbonate of Soda
¼ teaspoon(s), level
Caster Sugar
30 g
Poppy Seeds
20 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
1 teaspoon(s)
Buttermilk
225 ml
Egg, whole, raw
1 medium, raw
Low Fat Spread
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Icing Sugar
50 g
Blueberries
200 g
Instructions
1
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.
2
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.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.