Blueberry and Lemon Pancakes

Prep Time: 10 Minutes
Cook Time: 20 minutes
Skill Level: Easy
Serves: 14-16


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
  • 75g fresh blueberries
  • Zest from 1 lemon
  • 200ml milk
  • 1 large egg
  • Butter, for cooking




  1. First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with a fork. Drop the golden syrup into 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 warm on a plate, covered with foil. Repeat until all the mixture is used up.