Nothing kicks off Mother’s Day better than breakfast in bed. Treat mum with these fluffy pancakes topped off with blueberry sauce.
150g self-raising flour
1 tsp bicarbonate of soda
40g caster sugar
1 egg, beaten
1 1/3 cup buttermilk
1 tbs Greek-style yoghurt (to serve)
1 tsp icing sugar (for dusting)
For the blueberry sauce:
250g fresh blueberries
2 tbs clear honey
1 dash lemon juice
Heat the blueberries with the honey and lemon juice in a small saucepan over a low heat for about 3 minutes until they release their juices. Keep warm.
Melt the butter in a separate small saucepan. Sift the flour and bicarbonate of soda into a bowl and stir in the caster sugar. Beat the egg and buttermilk together in a separate bowl or jug, then gradually whisk into the dry ingredients with the melted butter to make a smooth batter.
Heat a nonstick frying pan until hot. Drop in large spoonfuls of the batter and cook over a high heat for 3 minutes until bubbles appear on the surface. Flip the pancakes over and cook for a further minute. Remove and keep warm in a moderate oven. Repeat with the remaining batter.
Serve the pancakes topped with the blueberry sauce and Greek-style yoghurt or crème fraîche, and dusted with icing sugar.
Recipe sourced from: