Blueberry & Lemon Pancakes for Kids

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Prep: 10 mins
Cook: 20 mins
Makes 14-16

Get kids to help prepare a batch of American-style cakes – the zesty-berry topping makes these a healthy brunch option.

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INGREDIENTS

200g plain flour

1 tsp cream of tartar

½ tsp bicarbonate of soda

1 tsp golden syrup

75g blueberry

zest 1 lemon

200ml milk

1 large egg

butter, for cooking

METHOD

First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.

Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.

Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.

Recipe by Good Food

Quiet Ambiance

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