Blueberry & lemon pancakes

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

  • Prep:10 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 69
  • fat 1g
  • saturates 1g
  • carbs 12g
  • sugars 2g
  • fibre 1g
  • protein 2g
  • salt 0.1g


  • 200g plain flour
  • 1 tsp cream of tartar
  • ½ tsp bicarbonate of soda
  • 1 tsp golden syrup
  • 75g blueberries
  • zest 1 lemon
  • 200ml milk
  • 1 large egg
  • butter, for cooking


Equipment you'll need
? Weighing scales ? Mixing bowl ? Fork ? Teaspoon ? Zester ? Measuring jug ? 2 spatulas (1 rubber and 1 metal) ? Large frying pan ? Pastry brush ? TablespoonBefore you start
Wash your hands, tie back long hair, if necessary, and put on an apron.


  1. 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.

  2. 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.

  3. 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.

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