New recipes

Chilean blueberry pancakes recipe

Chilean blueberry pancakes recipe

  • Recipes
  • Dish type
  • Pancakes
  • American pancakes

Lisa Faulkner, actress and winner of Celebrity Masterchef, makes pancakes with Chilean blueberries. "These are so quick and easy to mix together that they needn't be kept just for a special breakfast, try as a quick fruity pud too."

4 people made this

IngredientsServes: 4

  • 175g (6 oz) self raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 eggs
  • 150g (5 oz) natural yoghurt
  • 150ml (1/4 pint) milk
  • 100g (4 oz) blueberries
  • grated rind of half an orange
  • little oil for greasing
  • butter and maple syrup to serve, plus extra blueberries
  • small bunch of fresh mint

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Put the flour and bicarbonate of soda into a large mixing bowl then add the eggs and yogurt. Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy. Stir in the blueberries and orange rind.
  2. Pour a little oil into a large non-stick frying pan, then wipe around the pan with a folded piece of kitchen paper. Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well-spaced apart, and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
  3. Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden. Take these hot cakes out of the pan and keep hot in a folded teacloth while you cook the rest of the mixture in the same way, greasing the pan with the kitchen paper between batches.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Blueberry Basil Sweet Potato Pancakes

Blueberry Basil Sweet Potato Pancakes. Are you intrigued…?

I do hope so, because they’re delicious, easy to make and bursting with virtue. Bursting.

Pancakes, for me, have always presented a challenge. Not because you can’t make great vegan pancakes (you can), but because I feel the traditional ‘Pancake Day’ pancake deserves to stay right where it is: in the land of lemon and sugar and childhood memory.

So when I was invited by the lovely people over at Seasonal Berries to create an alternative recipe using Chilean Blueberries for Pancake Day, I thought it about time I did just that: create something new.

In full Whole Ingredient style of making something that’s supposed to be sweet actually turn out savoury, I came up with something completely alternative. These pancakes honour my recipe-development rules they’re vegan, made from whole-food ingredients, as healthy as possible, simple to make and definitely delicious. And they taste of:

  • sweet potato
  • red onion
  • pepper
  • basil and
  • blueberries, of course!

Blueberries work really well in savoury recipes – the flavours mixed into the pancake batter make a surprisingly good combination. In fact, blueberry and pepper is such a good match I served this dish with watercress. Delicious.

But aside form the great flavour, what makes these pancakes so special? Well, they’re:

  • full of satisfying savoury goodness
  • super-easy to make, with no need to whisk
  • vegan, gluten-free, sugar-free AND oil-free and
  • perfect for Pancake Day, breakfast, lunch and beyond.

You don’t even need a frying pan!

The thick batter of puréed sweet potato and gram flour really holds its shape, making this recipe perfect for oven cooking on a silicone mat (or you could just use a pan with a little oil, like a conventional person).

However you cook them, I hope you enjoy something a little different this Pancake Day.


Ingredients

  • Vanilla extract – 2 teaspoons.
  • Buttermilk – 3/4 cup.
  • Pure maple syrup – For serving purpose.
  • Butter (Room temperature) - For serving purpose.
  • Vegetable oil – For griddle.
  • Whole milk fresh ricotta – 1 1/3 cups.
  • Baking soda – 1/4 teaspoon.
  • Baking powder – 1 1/2 teaspoons.
  • Whole wheat flour – 1/2 cup.
  • All purpose flour – 1/2 cup.
  • Large eggs – 4 nos. (Separated)
  • Fresh lemon juice – 1 tablespoon.
  • Lemon zest (Finely grated) – 1 1/2 teaspoons.
  • Kosher salt – 1 teaspoon. (You can keep some more)
  • Sugar – 1/4 cup and 1 tablespoon. (Divided)
  • Fresh blueberries – 4 cups. (Divided)

Blueberry Buckwheat Crepes with Greek yoghurt and Blueberry Lemon compote

Blueberry Buckwheat Crepes with Greek yoghurt and Blueberry Lemon compote

Buckwheat has been used for delicate crepes in France for years, amazingly Buckwheat is not actually a grain and these babies are Gluten free! I have used the Chilean blueberries to add amazing flavour and stunning colour, great for every occasion from breakfast through to dessert. Make them naughtier with the additon of vanilla ice cream.

Ingredients
250g Buckwheat flour
75ml sparkling water
100g Chilean blueberries
100ml milk
50g melted butter
3 eggs
Blueberry and lemon compote;
250g Chilean Blueberries
50g caster sugar
1 tsp lemon zest
200g Greek Yoghurt to serve

Method
Firstly puree the blueberries and sparkling water together until a fine puree. Then whisk the eggs, milk and the melted butter in a separate bowl. Place the buckwheat flour in a large bowl and pour first the egg mix and then the blueberry puree into the centre of the flour. Whisk well to combine until smooth. Let the batter sit for 30 minutes whilst you make the compote. To make the compote place the sugar, blueberries and lemon zest into a small saucepan and then place on a medium heat. Bring to the boil, then turn down and simmer for 10 minutes.

Then when you are ready to go, heat up a frying pan to a mediumhigh heat, add a touch of oil and a tiny knob of butter, then pour about 4 dessert spoonfuls of the mix into the centre and swirl around quickly to cover the pan and produce a thin pancake. Then flip over and cook on the side for one more minute. When ready fold the pancakes over into quarters, then place 2 on each plate and spoon over some Greek Yoghurt and compote.


Mom’s Blueberry Muffins

This is the official site for the IBD-AID (inflammatory bowel disease anti-inflammatory diet). It is moderated by trained personnel who represent Umass Medical School Center for Applied Nutrition. The diet is an evolving pattern of foods, expanding as we learn more from our research. We welcome patients and professionals alike, to support each other in applying this diet to each individual&rsquos needs. The core principles of the diet must remain evidence-based but may be adapted to fit a diverse population from cultural and geographic perspectives.

This is an official Page of the University of Massachusetts Medical School

Center for Applied Nutrition &bull 55 Lake Avenue North Worcester, Massachusetts 01655


FRESH BERRY AND ORANGE CREPES

• 8 crepes, use your favorite recipe or store bought
• 3 Tablespoons butter
• 2 cups mixed fresh berries: blueberries, blackberries, raspberries, strawberries
• 2 oranges, zested and sectioned
• 1/ 4 cup sugar

Stack crepes on a plate and cover with foil. Heat in a 300 degree oven for 10 minutes along with 4 serving plates. In a large sauté pan melt butter. Add berries, orange sections, orange zest and sugar. Cover and sauté until the berries are softened and heated through and the sauce thickens, approximately 5 minutes.

To assemble, place crepe on a warm plate. In one corner of a crepe, spoon on 1/4 cup fruit mixture. Fold in 1/2 then again into 1/4. Repeat process serving two per person. Keep prepared crepes warm while assembling.

Serve with vanilla yogurt or whipped cream if desired.

Nutrients per serving:

Calories 361, calories from fat 135, fat 15 gms, saturated fat 8 gms, cholesterol 159 mg, sodium 333 mg, dietary fiber 4 gms, protein 7 gms

Photo Copyright © 2010 Chilean Fresh Fruit Association Media Center
Recipe Courtesty Chilean Fresh Fruit Association


Blueberry and oat pancakes

If you’re a bit bored of traditional crêpes, why not try making these delicious egg-free oat and blueberry pancakes, instead? A good option for breakfast, the banana and oats are sources of slow-release energy, which will help to keep you satisfied through until lunch. Plus, the oats contain a soluble fibre called beta-glucan, which can help reduce cholesterol. And as well as giving fruity flavour to your pancakes, blueberries are a great source of vitamin C and have antioxidant effects, too. We recommend serving your pancakes with a drizzle of honey – or, if you want to keep them vegan, maple syrup works just as well.

100g oats
1 tsp baking powder
Pinch of salt
½ tsp ground cinnamon
50g blueberries, plus extra to serve
1 ripe banana
150ml unsweetened almond milk
1 tsp vanilla extract
1 tbsp coconut oil
Honey or maple syrup, to serve (optional)

1 Grind the oats down to a flour in a food processor, then tip into a mixing bowl and mix in the baking powder, salt and cinnamon. Slice the blueberries into halves.

2 Place the banana, almond milk and vanilla extract in the food processor and blend until smooth. Pour the wet mixture into the dry mixture and stir until fully combined, then gently stir in the blueberries.

3 Heat 1 tablespoon of coconut oil in a frying pan. Spoon a few tablespoons of the batter into pools in the pan and cook for 2-3 minutes, then flip over and cook for a further minute until cooked through. Repeat with the rest of the mixture.

4 Serve the pancakes topped with a drizzle of honey or maple syrup, plus some extra blueberries.


Alternative pancake recipes to try if you’re a bit *over* lemon and sugar

Sugar and lemon from the kitchen cupboard? A jar of Nutella on the way home? You can do better than that! Make this Pancake Day your most experimental yet with these recipes from some of the capital's most innovative chefs.

Green ricotta pancakes with tomatoes & harissa (above) from Jackson & Levine

Ingredients

Cherry tomatoes on the vine, ideally a variety of colours (if you can only get red that’s fine), about 4–6 per person

2 tbsp olive oil, plus extra for frying

1/2 tsp bicarbonate of soda

3 spring onions, finely chopped

15g flat-leaf parsley, chopped

Unsalted butter, for frying

Sea salt and black pepper

Sea salt and black pepper

Extra virgin olive oil, to drizzle

Preheat the oven to 180ºC/gas 4. Toss the tomatoes with the oil in an ovenproof dish. Sprinkle with salt and pepper then roast for 15–20 minutes, until the skins are just bursting. Remove and set aside. Meanwhile, place a medium pan over a medium heat, then add the spinach and a little water. Cover tightly with a lid and wilt the spinach for 2–3 minutes. Drain, then once cool enough to handle, squeeze out the excess water. Pat dry and chop. In a jug, whisk the egg yolks and milk together. Place the flour, baking powder and bicarbonate of soda in a bowl and mix well. Make a well in the centre and slowly add the egg yolk mixture, whisking until it becomes a thick batter. Add the spinach and spring onions, ricotta and parsley, season and stir until thoroughly combined.

In a separate, clean bowl, whisk the egg whites to soft peaks. Using a metal spoon, gently fold the whites one spoonful at a time into the pancake batter, trying not to lose too much air. Heat a knob of butter with a teaspoon of olive oil in a large frying pan. Place large spoonfuls of the batter in the hot pan – you can probably cook 4 pancakes at a time. Fry for about 4 minutes on each side until golden brown, then transfer to a warm platter while you cook the remaining batter. Serve in stacks of 3, topped with yoghurt and harissa.

Place the warm roasted tomatoes on top and drizzle with extra virgin olive oil.

Recipe from… Round To Ours, by Jackson & Levine (Quadrille, £25.00) Photography: Kristin Perers

If you like ’em sweet AND savoury, make…

Goats’ Curd Pancakes with Pomegranate Molasses Roast Grapes from Anna Hansen’s The Modern Pantry

For the pancakes:
150g self-raising flour
1 tsp table salt
25g caster sugar
4 large eggs, separated
185ml buttermilk
65g unsalted butter, melted, plus extra for frying
375g goats’ curd

400g seedless red grapes, stalks removed
1.5 tbsp demerara sugar
3 tbsp pomegranate molasses
2 tbsp verjus

Butter for frying
400ml crème fraiche
Icing sugar, for dusting

Put the grapes in a roasting tin just large enough to hold them in a single layer. Sprinkle over the sugar, pomegranate molasses and verjus and roast in an oven preheated to 140C/Gas Mark 1 for 15-20 minutes. The grapes should be just beginning to collapse in on themselves. Remove from the oven and leave to cool in their juices.

Sift the flour, salt and sugar into a large bowl. Whisk together the egg yolks, buttermilk and melted butter and mix this into the dry ingredients. Carefully fold in the goats’ curd. In a separate bowl, whisk the egg whites to a slightly firmer than soft peaks and then fold them through the batter in three batches.

Heat a little butter in an ovenproof frying pan and dollop spoonfuls of the batter into it. Put the pan into an oven preheated to 180C/Gas Mark 4 and cook for 4 minutes or so, then remove and flip the pancakes. Return to the oven for 4 minutes or until the pancakes are cooked through and feel firm to the touch. Set aside somewhere warm while you cook the rest. Serve with the roast grapes, crème fraiche and a dusting of icing sugar.

If you’re ALL about the ricotta, try…

Elegant Ricotta Pancakes from Bread Street Kitchen

112g ricotta
85ml milk
2 eggs, separated into yolks and whites
70g plain flour
½ tsp baking powder
½ pinch of salt

195g sugar
48g honey
75g liquid glucose
36g water
10g bicarbonate of soda

1 block of butter
Maple syrup (to serve)

Mix the ricotta, milk and egg yolks together.
In a large bowl, combine the dry ingredients – flour, baking powder and salt.
Slowly add the wet mix into the dry until just combined.
Whisk egg whites to stiff peaks and then fold into the batter mixture in two batches.
Heat a frying pan to medium and melt some butter until it gently foams.
Add pancake batter in rounds and cook on both sides for 2-3 minutes.

Boil the sugar, honey, glucose and water together until you make golden caramel.
Turn off the heat, add the bicarb and stand back as the mixture foams.
Pour out onto a lined baking tray and allow to cool.
Once honeycomb is cooled, break into small bits.

Add the honeycomb to the block of butter and pulse in a food processor until combined.
Roll the honeycomb butter into a log, cover with clingfilm and chill in the fridge until needed.
To serve, allow two pancakes per person, topped with a disc of honeycomb butter on each and drizzled with maple syrup.

If you’re a sucker for maple syrup, make….

American Pancakes from Jackson & Rye

250g plain flour
2 teaspoon bicarbonate of soda
1 teaspoons of salt
2 eggs
500ml buttermilk
100g butter
30ml Rittenhouse Straight Rye whisky
1 lemon zest, finely grated

Mix the dry ingredients together
Whisk the eggs, lemon zest buttermilk and melted butter together
Using a whisk, slowly add the flour mix to the wet mix and be careful not to have any lumps
Leave the batter to rest for 30min
Drop 5 tablespoons (75ml) of the batter onto the pan, spreading lightly with the bottom of the spoon. Cook until they are light brown on each side, 1 to 2 minutes per side.

200ml double cream
20g caster sugar
30ml Rittenhouse Straight Rye whisky
30ml maple syrup

Mix the sugar, maple syrup and whisky together
Add in the cream and whisk together until thick consistency

If you put Crème Frâiche on everything, try…

Blueberry Pikelets with Figs and Vanilla Crème Frâiche from Peter Gordon (The Providores & Tapa Room)

You can serve this topped with fresh sliced figs or Fig and Blueberry Compote (see below)

3 eggs, beaten
320ml milk
200g plain flour
90g butter, melted (plus extra for cooking)
salt
150ml crème frâiche
¼ tsp vanilla extract
1 punnet blueberries, gently rinsed and patted dry
Fig and Blueberry Compote (see page 32), to serve
6 sweet ripe figs (optional)

Whisk the eggs with the milk.
Sift the flour into a bowl and make a well in the centre. Whisk in the eggs and milk, gradually at first, so as to make a lump-free batter. Cover with plastic wrap, poke a few holes in it with a toothpick and place in a col, dark place for at least 3 hours or ideally overnight.
When you’re ready to cook the pikelets, whisk in the melted butter and a pinch of salt.
Preheat the oven to 100°C.
Mix the crème frâiche and vanilla together.
Heat a frying pan (ideally non-stick) to moderate heat, add a knob of butter and leave it to sizzle. Pour in spoonfuls of the batter and scatter blueberries on top. Make the pikelets whatever size you like.
Cook until the batter begins setting in the centre, then carefully flip them over and cook on the other side until just set. Remove from the pan and place on a tray in the oven while you cook the rest.
To serve, drizzle with Fig and Blueberry Compote (see page 32) and serve the crème frâiche on the side. Alternatively, slice the figs and scatter over the pikelets, then dollop on the crème frâiche.

Fig and Blueberry Compote

4 dried or fresh figs, stalks removed, thinly sliced
100g blueberries
50ml maple syrup
2tbsp lemon juice and 1 strip lemon peel
Place everything in a small saucepan and slowly bring to a simmer. Cook for 5 minutes to thicken.

From Peter Gordon Everyday by Peter Gordon (Jacqui Small Publishing)

If you’re addicted to peanut butter, make…

PBJ Pancakes from The Good Life Eatery

These PBJ Pancakes are not only healthy and super easy to make, but also a balanced breakfast packed full of protein and goodness.

3 Ripe bananas
6 Organic Eggs or 125g of Egg Whites
2 tbsp Organic Crunchy Peanut Butter
100g Blueberries
2 tablespoons of a Vegan Protein Powder (I recommend Vanilla Sun Warrior)
1 tsp Vanilla
1tsp Coconut Oil for frying
2 tbsp Crushed Roasted Peanuts
Grade A Maple Syrup- (it’s pricey but worth it)

Mash the bananas with a fork.
In a separate bowl whisk the eggs. Add the Peanut Butter and Vanilla into the eggs and whisk through. Then add in the protein powder if you choose to.
Add Egg mixture to the bananas and stir in blueberries
Heat coconut oil in frying pan.
Fry pancakes until each side is golden.
Top with crushed peanuts and a drizzle of maple syrup.

For those who are living that Buckwheat life:

Sophie Michell’s Blueberry Buckwheat Crepes with Greek yoghurt and Blueberry Lemon compote

Blueberry and lemon compote

200g Greek Yoghurt to serve

Firstly puree the blueberries and sparkling water together until a fine puree.

Then whisk the eggs, milk and the melted butter in a separate bowl.

Place the buckwheat flour in a large bowl and pour first the egg mix and then the blueberry puree into the centre of the flour. Whisk well to combine until smooth.

Let the batter sit for 30 minutes whilst you make the compote.

To make the compote place the sugar, blueberries and lemon zest into a small saucepan and then place on a medium heat. Bring to the boil, then turn down and simmer for 10 minutes.

Then when you are ready to go, heat up a frying pan to a mediumhigh heat, add a touch of oil and a tiny knob of butter, then pour about 4 dessert spoonfuls of the mix into the centre and swirl around quickly to cover the pan and produce a thin pancake.

Then flip over and cook on the side for one more minute.

When ready fold the pancakes over into quarters, then place 2 on each plate and spoon over some Greek Yoghurt and compote.

Taken from the Seaonal Berries website.

If you’re a dessert fiend, try…

Pancakes from Melrose and Morgan

Melrose and Morgan believe the way to perfect pancakes is through baking them, so they’re part pancake, part Soufleé – no chance then of the first one ending up in the bin. Adapted from an original recipe, they use a little less butter and a shorter cooking time and this combination gives great results.

80 plain flour
120ml of milk
2 eggs lightly beaten
Freshly grated nutmeg (optional)
30g butter
2tbs icing sugar
Juice of half a lemon
Pinch of salt

12inch frying pan with a metal handle
Bowl
Whisk
Lemon juicer
Oven mits
Sugar shaker

Heat your oven to 220oC.
Combine flour, milk, eggs and nutmeg in a bowl.
Beat lightly – don’t over beat as this will toughen the pancake – a few lumps are fine.
Melt butter in the pan until hot and sizzling.
Pour the batter into the pan and immediately transfer to the oven and bake for 10mins (do not open the door).
Remove the pancake from the oven, using the oven mits, and shake it with icing sugar and squeeze with the fresh lemon juice.
Serve with raspberry jam or maple syrup.

If you’re partial to a green juice, try…

Quinoa Pancakes from Mojo

Quinoa is a complete protein that has almost twice as much fibre as most grains, meaning it is a great low-GI option as well as wheat-free pancake alternative. With twice the protein content of rice or barley, Quinoa is also an excellent source of calcium, magnesium, iron, manganese, several B vitamins and vitamin E.

Ingredients:
1 cup of quinoa flakes
1 tsp of baking powder
2 tsp cinnamon
3/4 cup milk
1/2 tsp vanilla extract
2 eggs
2 TBSP Coconut oil for cooking

Dressings:
Date Syrup
Tahini Sauce
Fresh blueberries

Directions:
Mix all the dry ingredients in a bowl.
Add the 2 eggs and beat the eggs in the dry mixture.
Slowly start pouring the milk into the wet mixture, until you get a runny dough consistency.
Let the mixture sit for 10 – 15 minutes until the quinoa soaks in the milk.
Heat a pan on medium heat, melt the coconut oil.
Ladle the mixture into the pan, you should try to achieve a 1cm thick dough, to whatever size you desire.
Cook the pancake for 1 – 2 minutes, until nicely golden – you should smell the nutty flavour.
Flip over and achieve the same on the other side.
Dress the pancakes with the date syrup and tahini sauce, in whatever design you desire.
Add the fresh blueberries for that extra healthy touch!


For those who have officially given up on their ‘New Year, new me’ diet


Chilean blueberry pancakes recipe - Recipes

Blueberry Meyer Lemon Pancakes
Adapted from Joy the Baker serves 3 (12 small pancakes)

ingredients
1 egg
1 c flour
1 T sugar
zest of 1 Meyer lemon
1 t baking powder
1/2 t baking soda
1/2 t salt
1 c buttermilk
1 c thawed and rinsed frozen blueberries (or fresh, if in season)
cooking spray
butter, for topping
maple syrup, for serving

instructions
In a small bowl rub the lemon zest into the granulated sugar until pale yellow and fragrant.

In a large bowl, whisk together the egg, buttermilk and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. Batter will be clumpy and not smooth, which is perfect. Fold in the berries with a few strokes until barely combined.

Heat a griddle pan or large skillet over medium-hi heat. Add a smidgen of butter or cooking spray and let melt. Add 2 heaping tablespoons of batter to the pan. Heat until bubbles form and start to pop. Carefully flip over and cook through. Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.

Top pancakes with maple syrup (or Aunt Jemimas!) or as Joy suggests, mascarpone sweetened with a dash of powdered sugar and the juice of one Meyer lemon.


3 healthy blueberry pancake recipes for Shrove Tuesday

If you’re looking for Pancake Day inspiration or a new Sunday morning breakfast, then we’ve got it right here. Ditch your usual lemon juice or chocolate spread toppings and serve your pancakes up with blueberries – with a zingy hit, they’re a perfect (and healthy!) accompaniment to the traditional batter-based favourite. Whether you’re after a sweet or savoury option, these three flippin’ delicious recipes from award-winning chef and author Sophie Michell will liven up your dose of pancake goodness tomorrow. (NB: we are not responsible for any drooling that occurs as a result of reading on.)

Spelt and vanilla blueberry pancakes with agave syrup


‘This is my favourite type of pancake: fluffy, light and packed full of flavour and superfood goodness with the Chilean Blueberries,’ reveals Michell. ‘To make them even healthier I’ve used spelt flour, which is easier to digest than wheat flour, and I’ve sweetened them with a touch of lower-GI agave syrup.’

Makes 8-10
Ingredients
500g white spelt flour
1 tsp baking powder
Pinch of sea salt
5 eggs, beaten
600ml of milk
1 tsp vanilla extract
200g Chilean blueberries
Agave syrup, to serve
Icing sugar, to serve

Method
1
Mix the flour, baking powder and salt together, then whisk in the eggs, milk and vanilla.
2 Heat up a little vegetable oil in a large, non-­stick frying pan. Then, add a large dessert spoonful of the pancake mix at a time to make mini pancakes and cook in batches. Add about three to five blueberries to each pancake before turning them over, cooking for about 3 mins each side. Keep warm in a very low-heat oven if needs be while you cook the rest.
3 Serve topped with a drizzle of agave syrup, a sprinkle of icing sugar and more blueberries.

Blueberry buckwheat crepes with Greek yoghurt and blueberry lemon compote



‘Buckwheat has been used for creating delicate crepes in France for years,’ explains Michell. ‘Amazingly, buckwheat is not actually a grain, and these babies are gluten free! I’ve used Chilean blueberries to add a hit of amazing flavour and stunning colour great for every occasion from breakfast through to dessert. Make them naughtier with the addition of vanilla ice cream.’

Makes 8
Ingredients
250g buckwheat flour
75ml sparkling water
3 eggs
100ml milk
50g melted butter
100g Chilean blueberries
200g Greek yoghurt, to serve

For the blueberry and lemon compote
250g Chilean blueberries
50g caster sugar
1 tsp lemon zest

Method
1 Puree the blueberries and sparkling water together until a fine mix. Then whisk the eggs, milk and the melted butter in a separate bowl.
2 Place the flour in a large bowl, then pour in the egg mix, followed by the blueberry puree into the centre of the flour. Whisk well to combine until smooth. Let the batter sit for 30 mins whilst you make the compote.
3 To make the compote, put the blueberries, sugar and lemon zest into a small saucepan and place on a medium heat. Bring to the boil, then turn down and simmer for 10 mins.
4 When you are ready to make your pancakes, heat up a frying pan to a medium­ high heat, add a touch of oil and a tiny knob of butter, then pour about 4 dessert spoonfuls of the mix into the centre swirl it around quickly to cover the pan and produce a thin pancake. Then flip over, and cook on the side for one more minute.
5 To serve, fold the pancakes over into quarters, then place 2 on each plate and spoon over a dollop of Greek yoghurt and compote.

Blueberry feta hotcakes with bacon and honey


‘An ideal brunch dish, this sweet-savoury recipe is SO moreish,’ Michell says. ‘The salty feta and blueberries work really well together, and the crunchy bacon and sweet honey take it to the next level!’

Serves 4
Ingredients
400g self raising flour
1 tsp baking powder
Pinch of sea salt
4 eggs, beaten
400ml milk
150g feta cheese, crumbled
300g Chilean blueberries
250g smoked streaky bacon
2 tbsp honey (or maple syrup)

Method
1
Mix the flour, baking powder and salt together, then pour the milk and egg mix in slowly whisk to combine. Add half the blueberries and all the feta cheese.
2 Heat a large frying pan on medium-high, add a splash of oil. Put a couple of large spoonfuls of batter in the pan for each pancake – I like to do one large hotcake per person, or you can do a few smaller ones. Cook for about 4 mins on each side until golden brown.
3 When cooked, serve topped with two slices of bacon, a few more blueberries and a drizzle of honey or syrup.

For more berry facts and recipe inspiration, visit the Seasonal Berries website here.

If you give any of these recipes a try, we’d love to see your photos! Tweet them to us @healthymag or post them on our Facebook page.


Watch the video: How to Make Perfect Blueberry Pancakes (October 2021).