Fluffy Mediterranean Lemon and Blueberry Pancakes
- Spring
- Desserts & Baking
These thick and fluffy lemon and blueberry pancakes are the perfect way to start your morning, weekend or not.
Ingredients
2 Eggs (Separated)
30g Organic Cane Sugar
3g Salt
12g Baking Powder
50g Yeo Valley Organic Unsalted Butter (plus extra for greasing)
300g Yeo Valley Organic Mediterranean Lemon Greek Style yogurt
160g Plain Flour
5g Vanilla Essence
Splash of Yeo Valley Organic Whole Milk
100g Fresh Blueberries
Method
1. Whisk the egg whites until foamy
2. Mix all remaining ingredients together in a separate bowl
3. Slowly fold in the whisked egg whites and add a splash of milk to help loosen the mixture
4. Transfer mixture to a small plastic jug and pour the pancake batter into a non-stick pan that has been greased with a little of our organic unsalted butter. Stud the top with the blueberries
5. Cook on a medium heat until small bubbles have formed on the top of the mix, or for around 5-6 minutes
6. Do a little flip and cook on the other side for 2 minutes
Serve with fresh mixed berries of your choice and another dollop of yogurt.
In this recipe...
Whole Milk
Greek Style Mediterranean Lemon Yogurt
10
Unsalted Butter
15
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