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!
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
60ml Clarks Carob fruit syrup
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.