Blueberry Pancakes with maple syrup

Happy weekend everyone! I love weekends for many reasons and I'm sure most of you will agree that generally it represents time to relax and unwind and if you're lucky to have a lie in. Most of all it's about the food. When we have a free weekend at home, we like to cook our own brunch and our favourites are waffles, pancakes or poached eggs on muffins. Easter seems like such a long time ago now but I still remember these pancakes which we had on Easter Monday. J wanted blueberry pancakes so I found a recipe online from Sally's Baking Addiction and it turned out beautifully. It was light, fluffy and full of blueberries. I served it with more fresh blueberries, fresh strawberries and lashings of maple syrup.  It made for a really filling brunch and I'm pretty sure there's at least one of my five a day in there! 

                                       

     

 wet ingredients, dry ingredients and fresh blueberries 

 adding the fresh blueberries 

 serve with maple syrup 

Recipe adapted slightly from Sally's Baking Addiction

250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
250g low fat natural yoghurt
300ml milk
60ml Clarks Carob fruit syrup
2 eggs
45g melted butter
300g fresh blueberries

• In a large bowl, mix all the dry ingredients - plain flour, baking powder, bicarbonate of soda, ground cinnamon. 
• In a separate bowl, whisk the eggs, milk, carob fruit syrup, yoghurt and melted butter. 
• Pour the wet ingredients into the dry ingredients and mix gently until it forms a smooth batter. 
• Finally stir in the blueberries. 
• Heat a frying pan with cooking spray or oil or butter. 
• Add a ladleful of batter to the hot pan and cook until the edges look dry and there are bubbles in the mixture.
• Flip the pancake in one go and cook until it is browned on both sides. 
• Keep the pancakes warm in a pre-heated oven about 150C until all the pancakes are cooked.
• Serve with fresh berries and maple syrup.