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Blueberry Pancakes with Lemon Honey

6 May 2014

Pancakes are a Sunday ritual in our household. Rather than cook them all and serve them together, we apply the law of the jungle, cooking them one at a time then asking ‘Who is ready for a pancake?’. Only a reaction time worthy of Usain Bolt in the starting position will score you a win.

Recipe

Serves 4

Ingredients

Flour – 1 ¾ cups
Sugar – 2 tbsp
Baking powder – 2 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Egg - 1 lightly beaten
Buttermilk – 1 ½ cup
Extra virgin olive oil - 4 tbsp, plus more for frying
Blueberries
Honey – ¼ cup
Lemon zest – of 1
Fresh mint leaves

Method

Find yourself a large bowl, add the flour, sugar, baking powder, baking soda and salt, and whisk. Then whisk in the egg, buttermilk and half of the olive oil until the batter is smooth.
Heat the remaining olive oil in a medium sauté pan over medium-low heat. Ladle a quarter cup of the pancake batter into the pan, add and press in some blueberries and cook until golden brown, about 2 minutes. Flip the pancake with a spatula and cook until golden brown on the second side, 1 to 2 more minutes. Place the pancakes in a warm oven until all are cooked and ready to serve. Repeat with the remaining batter, adding more olive oil to the pan as needed.
Make the lemon honey by combining ¼ cup of honey with the grated zest of a lemon in a small saucepan. Steep the honey for several minutes over low heat and strain before using.
To serve, drizzle the pancakes with honey and garnish with mint if you like.

Blueberry Pancakes with Lemon Honey

Recipe

Ingredients

Method

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Blueberry Pancakes with Lemon Honey

Recipe

Ingredients

Method

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Extra Virgin Olive Oil, 250ml/8.4fl.oz

Organic Honey Millefiori

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