Recipe: Wild Blueberry Pancakes
If you can’t make it to any of our restaurants today, why not make our pancakes at home? Learn how to make our Wild Blueberry Pancakes for Pancake Day with this easy recipe.
ingredients
Serves 2-3
Ingredients for Pancake Mix
Wet mix:
- maple syrup: 20ml
- soya milk: 250 ml
- light oil like rapeseed: 1 tbsp (plus more for frying)
- plant yogurt (we use coconut): 1 tsp
- lemon juice: 1 tsp
Dry mix:
- Plain flour: 200g
- Baking Powder: 12g
- Salt: pinch
- Cinnamon: pinch
- Caster sugar: 20g
Ingredients for Blueberry Compote:
- Blueberries (frozen are fine for this): 200g
- Caster sugar: 50g
- lemon juice: 2 tbsp
Optional to serve:
- plant cream or ice cream, icing sugar for dusting and fresh blueberries
method
- First combine all the wet ingredients in a jug and combine ideally with a hand blender but a whisk will also work. Make sure there are no lumps of yogurt. Leave aside for 20 minutes to activate.
- Meanwhile make the blueberry compote. Add half the blueberries the lemon juice and the sugar into a small saucepan and cook at a low heat though until sugar has dissolved around 3- 5 minutes. If it starts to catch add a splash of water. take off the heat and add the remaining blueberries and then cool.
- Meanwhile measure the flour and baking powder and sieve them into a bowl to remove any lumps. Add the sugar, cinnamon and salt and whisk to combine.
- Make a well in the middle of the dry mix and pour in the wet mix. Use the whisk to incorporate the wet and dry slowly working out any lumps.
- Leave the mix for 30 minutes
- To make the pancakes, heat a non-stick frying pan to a low medium heat with a splash of oil. Before adding the pancake mix use a piece of kitchen towel to remove any excess oil and pour approx. 80g of pancake mix into the centre of the pan. fry gently until bubbles form in the middle of the pancake and then flip. Keep going until you have used all the mix. This should yield 6-8 large pancakes.
- We serve dusted with icing sugar and whipped plant cream.
- First combine all the wet ingredients in a jug and combine ideally with a hand blender but a whisk will also work. Make sure there are no lumps of yogurt. Leave aside for 20 minutes to activate.
- Meanwhile make the blueberry compote. Add half the blueberries the lemon juice and the sugar into a small saucepan and cook at a low heat though until sugar has dissolved around 3- 5 minutes. If it starts to catch add a splash of water. take off the heat and add the remaining blueberries and then cool.
- Meanwhile measure the flour and baking powder and sieve them into a bowl to remove any lumps. Add the sugar, cinnamon and salt and whisk to combine.
- Make a well in the middle of the dry mix and pour in the wet mix. Use the whisk to incorporate the wet and dry slowly working out any lumps.
- Leave the mix for 30 minutes
- To make the pancakes, heat a non-stick frying pan to a low medium heat with a splash of oil. Before adding the pancake mix use a piece of kitchen towel to remove any excess oil and pour approx. 80g of pancake mix into the centre of the pan. fry gently until bubbles form in the middle of the pancake and then flip. Keep going until you have used all the mix. This should yield 6-8 large pancakes.
- We serve dusted with icing sugar and whipped plant cream.
