Lemon Blueberry Buttermilk Pancakes
Lemon Blueberry Buttermilk Pancakes, fluffy, healthy and delicious, a great choice for breakfast or brunch to feed the whole family. These mini pancakes are made in a pancake pan, but they work as well in a regular frying pan too.
Servings: 11 mini pancakes
Calories: 72kcal
Equipment
- 1 pancake pan (it can be replaced with a regular non-stick frying pan)
Ingredients
- 1 cup self-raising flour
- ½ teaspoon bicarbonate of soda
- 1 egg
- 1 cup buttermilk
- 1 ½ cup blueberries
- lemon zest from one lemon
- cooking oil spray
Instructions
- In a large bowl, sift the flour, add the bicarbonate of soda and mix well.
- In a separate jug, beat the egg well, add the buttermilk and mix.
- Combine the dry ingredients with the wet ingredients, add the grated lemon and blueberries and use a spatula to mix everything into a thick batter.
- Heat up the pancake pan on a low to medium heat, spray it with cooking oil spray, add one tablespoon of batter to each of the 4 circles, and leave to cook for 1 minute or until bubbles begin to form on the surface of the pancakes.
- Carefully flip the pancakes, and leave to cook again for 1 minute or until golden.
- Repeat with the remaining batter.
- Serve the pancakes hot with honey or the syrup of your choice.
Video
Notes
Be careful not to overmix the pancake batter, as the pancakes might become rubbery. It is better to just stir to combine.
Nutrition
Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 79mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg