BLUEBERRY & LEMON PANCAKES
Get kids to help prepare a batch of American-style pancakes. The zesty-berry topping makes these a healthy brunch option
Provided by Good Food team
Categories Breakfast
Time 30m
Yield Makes 14-16
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 69 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
BLUEBERRY AND LEMON PIKELETS
I had never heard of a pikelet, but according to an Australian friend it's like a mini pancake that is often cooked in batches and served cold with jam or cream. I haven't tried this yet, but am posting it in response to a request for lemon recipes. It looks unique and delicious, and is from KinOz on the IBS message boards at www.helpforIBS.com. The serving size is a complete estimate!
Provided by Kree6528
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients then add egg whites, soy milk, and lemon zest.
- Mix to smooth batter and add blueberries.
- Heat a non-stick pan sprayed lightly with cooking spray over medium heat.
- Cook Tablespoons of mixture for 1-2 minutes per side.
Nutrition Facts : Calories 345.6, Fat 2.5, SaturatedFat 0.3, Sodium 442.5, Carbohydrate 68.8, Fiber 3.5, Sugar 15.1, Protein 12.5
BLUEBERRY LEMON LOAF
A family recipe for our favorite blueberry lemon bread. No mixer required! Like most sweet loaves, it tastes best when allowed to sit for a day, wrapped in plastic wrap.
Provided by TABLESPOON
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
- Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
- Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
- Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
- Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 30.1 g, Cholesterol 43.8 mg, Fat 6.1 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 174.7 mg, Sugar 14.9 g
PIKELETS
My grandma's recipe. These are so yummy, I just pick them up and eat them with my fingers (not very ladylike I know) but is great served with cream and berries or ice cream or however you like them really. These are even lovely cold, take along to picnics and spread with jam and a little cream, or just jam by itself.
Provided by Perfect Pixie
Categories Breakfast
Time 10m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Mix all of ingredients.
- Cook like pikelets.
- (Take a tablespoon of the batter at a time and drop in a frypan with butter and basically cook as if it were an American pancake - brown underneath and then turn over - should be a lot smaller than normal pancakes).
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- 1 Into a large bowl, sift flour. In a jug, whisk milk, egg, vanilla and honey to combine. Slowly whisk egg mixture into the flour until well combined and smooth. Stir the blueberries through.
- 2 Spray a large non-stick frying pan with oil and set over a medium heat. Place tablespoons of mixture in the pan, cooking four pikelets at a time. Cook for 1-2 minutes, or until bubbles appear on the surface, then turn and cook for a further minute, or until golden. Repeat to make 16 pikelets. Cool and serve.
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