Blueberry & marmalade pancakes
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Treat yourself this weekend to a tasty American-style breakfast. These easy blueberry and marmalade pancakers are bound to become a family favourite.
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Serves: 4
Ingredients
Chef Danilo Trozzi says: 'Flip pancakes only once! Repeated flipping will toughen the pancakes. Pancakes are ready to flip when they're puffed, covered with bubbles and slightly dry around the edges.'
- 150g(5oz) plain flour
- 2 large eggs
- 2tbsp marmalade, either orange/grapefruit or lime
- 125ml cold milk
- 225g (8o)z fresh blueberries
- Oil to fry
For the sauce
- 3tbsp marmalade, let down with some orange juice or brandy
Method
- In a food processor, add the eggs, flour, milk and the 2tbsp marmalade. Blitz to a smooth batter, then add the fresh blueberries.
- In a small non-stick frying pan, add a little oil, add some of the batter, making sure that each pancake has some berries in them.
- Continue to cook the pancakes until all the batter is used. Keep them warm in the oven in the meantime.
- Warm up the remaining marmalade with a little orange juice or brandy in a saucepan, and serve drizzled over the pancakes.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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