Treat yourself this weekend to a tasty American-style breakfast. These easy blueberry and marmalade pancakers are bound to become a family favourite.
- 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
To make the pancakes, add the eggs, flour, milk and the 2tbsp marmalade to a food processor. 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.
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.'