Brilliant for breakfast or delicious as a dessert, these pancakes with Greek yogurt and blueberry sauce are a great treat.
150g self-raising flour
250ml semi-skimmed milk
Oil for greasing
250g fresh blueberries
1 x 5ml spoon honey
Few drops of vanilla extract
1 x 15ml spoon cornflour dissolved into 2 x 15ml spoon of water
1 x 5ml tsp low-fat natural Greek yogurt (per pancake)
Large mixing bowl
Small mixing bowl
Whisk or wooden spoon
Palette knife or fish slice
Wire rack or plate
- Put the flour into the mixing bowl. Make a well in the centre and add the egg and about half of the milk. Using a whisk, or wooden spoon, mix to a smooth, thick batter. You may need to add a little more milk if the batter is too thick to mix.
- When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
- Add a small amount of oil to the frying pan, just enough to give a non-stick layer to the surface of the pan.
- Heat the frying pan on high until the oil begins to smoke, then turn down to a medium heat.
- Pour a 15ml spoon of batter onto the surface of the pan. This should make pancakes about 3cm in diameter.
- Leave each pancake for about 30 seconds. Bubbles will appear on the surface and the mixture will start to set. Flip each pancake over using a palette knife or fish slice and leave for another 30 seconds.
- Transfer pancakes to a wire rack or some kitchen roll on a plate.
- Place 125g of blueberries in a medium pan. Cover with 50ml water and add honey and vanilla.
- Heat over medium-high heat until the mixture comes to a low boil and simmer until the blueberries start to break apart.
- Dissolve the cornflour in water and add to the blueberry mixture, bring to a boil, if too thick add a little more water and turn the heat down, cook for 3–4 minutes until the sauce turns thick and glossy.
- Remove from the heat and add the remaining blueberries and stir gently. Serve warm or cold.
- Stack your pancakes onto a plate, add the low-fat natural Greek yogurt, a helping of the blueberry sauce and enjoy.
Skills used include:
Weighing, measuring, whisking, mixing/combining, frying, boiling and serving.
- The blueberry sauce will be hot so make sure you leave it for 5 minutes to cool. You can serve the sauce warm or cold.
- The blueberry sauce can also be used in our Fruity Yogurt Cup recipe.
- Blueberries from Chile are in season from January – March, and British Blueberries are in season from June – September.