Mini Pancakes with Blueberry Sauce

Brilliant for breakfast or delicious as a dessert, these pancakes with Greek yoghurt and blueberry sauce are a great treat.

Ingredients

Pancakes
150g self-raising flour
1 egg
250ml semi-skimmed milk
Oil for greasing

Blueberry sauce
250g fresh blueberries
50ml water
1 x 5ml spoon honey
Few drops of vanilla extract
1 x 15ml spoon cornflour dissolved into 2 x 15ml spoon of water

To serve
1 x 5ml tsp low-fat natural Greek yoghurt (per pancake)

Equipment

Weighing scales
Large mixing bowl
Small mixing bowl
Measuring jug
Table knife
Whisk or wooden spoon
Measuring spoons
Frying pan
Palette knife or fish slice
Kitchen roll
Wire rack or plate
Saucepan

Instructions

Pancakes

1. 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.
2. When the batter is smooth, gradually stir in the rest of the milk until it is well combined.
3. Add a small amount of oil to the frying pan, just enough to give a non-stick layer to the surface of the pan.
4. Heat the frying pan on high until the oil begins to smoke, then turn down to a medium heat.
5. Pour a 15ml spoon of batter onto the surface of the pan. This should make pancakes about 3cm in diameter.
6. 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.
7. Transfer pancakes to a wire rack or some kitchen roll on a plate.

Blueberry sauce

1. Place 125g of blueberries in a medium pan. Cover with 50ml water and add honey and vanilla.
2. Heat over medium-high heat until the mixture comes to a low boil and simmer until the blueberries start to break apart.
3. 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.
4. Remove from the heat and add the remaining blueberries and stir gently. Serve warm or cold.

To serve

1. Stack your pancakes onto a plate, add the low-fat natural Greek yoghurt, a helping of the blueberry sauce and enjoy.

Skills used include:
Weighing, measuring, whisking, mixing/combining, frying, boiling and serving.

Top Tips

• 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 Yoghurt Cup recipe.
• Blueberries from Chile are in season from January – March, and British Blueberries are in season from June – September.

Something to try next time

• Using the same method for the sauce, you can use blackberries, strawberries or raspberries or a mix of them all.

Prepare now, eat later

• The sauce can be cooked, cooled and frozen and used within a month – remember to defrost before using.
• Pancakes once cooked can be put into a zip lock bag and frozen. Once defrosted they can be reheated in the microwave for 5–10 seconds.