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Blueberry Drop Scone Pancakes




Source of Recipe


Sainbury's


List of Ingredients




100g (4oz) blueberries, thawed if frozen
175g (6oz) plain flour
1 tsp finely grated lemon rind
1 large egg
200ml (7fl oz) milk
1 tbsp vegetable oil
wedges of lemon
maple syrup


Recipe



Sieve the flour into a bowl and mix in the sugar, lemon rind and blueberries. Make a well in the centre and add the egg. Beat gently with sufficient milk to form a thick batter.

Brush a large non-stick frying pan with a little oil, heat until hot and drop tablespoonfuls of the mixture on to the pan. Cook for 2-3 minutes until set. Turn over and cook for a further 1-2 minutes until lightly golden.

Drain and keep warm whilst using up the remaining batter. This should be enough to make 16 small, thick pancakes.

Serve with wedges of lemon to squeeze over, and melted butter and maple syrup to taste.