These tangy blueberry and marmalade pancakes make the perfect breakfast treat at the weekend or a delicious dessert on Pancake Day.
Treat yourself to a tasty American-style breakfast with these easy blueberry and marmalade pancakes – they are bound to become a family favourite. It will only take you around 10 mins to whip up a batch of these mouthwatering pancakes. This recipe shows you how to make a sticky, warm marmalade drizzle to sandwich your stack of pancakes together or to drizzle on top. The tangy citrus flavour of the marmalade sauce works wonders with the fresh blueberries and soft doughy pancakes. Give your marmalade sauce an adult twist by swapping the orange juice with brandy instead to give it a kick.
- 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
- 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.
Top tip for making Blueberry and marmalade 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.'