Pancakes with Blueberries and Pecans

10 min 6 servings
  • 225g plain flour 
  • 1 tablespoon baking powder 
  • 1 pinch of salt 
  • 1 teaspoon brown sugar 
  • 2 large eggs, beaten 
  • 30g Lurpak® Slightly Salted Butter, melted and cooled 
  • 300ml skim milk 
  • Zest of one lime 
  • Extra Lurpak® Slightly Salted Butter (for frying and to serve) 
  • 200g blueberries 
  • 100g pecans, roughly chopped 
  • Maple syrup, to serve 
Pancakes with Blueberries and Pecans

Preparation

  • Place the flour, baking powder and sugar in a mixing bowl. Combine.
  • Make a well in the centre and pour in the eggs, melted Lurpak butter and skim milk.
  • Start whisking, drawing in the dry ingredients slowly. Once smooth stir in the lime zest. 
  • Heat a frying pan over medium heat. Melt a small portion of butter in the pan then add a tablespoon of batter to the pan. When the pancake starts bubbling, turn over and cook the other side until it is cooked through.
  • Repeat with the remaining batter. 
  • Serve the pancakes piled high with blueberries, pecans, a drizzle of maple syrup and lashings of Lurpak!

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