This recipe makes 12-15 pancakes.
350g plain flour
2 tsp caster sugar
1 tsp baking powder
Grated zest of 1 lemon
Juice of ½ lemon
250-300g of fresh blueberries
Butter to cook the pancakes.
Maple syrup, fresh strawberries and blueberries and some streaky bacon if you fancy it.
1 large mixing bowl
1 large bowl to whisk the egg whites
An electric handheld whisk or food processor
A metal spoon
Non-stick frying pan
A spatula to flip your pancakes
A zester for the lemon
If you are going to cook along, and I hope you will, it would be great if you had your ingredients measured out in advance.
Simply weigh out the flour and have the sugar and baking powder ready as well.
Measure out 500ml of buttermilk as well and grate the lemon zest and keep that to one side for when we make up the batter.
And once you have that done, and the rest of the ingredients and equipment to hand, you are set.
We always eat these with some crispy streaky bacon, lots of maple syrup and fresh strawberries and on the side. Have these or your own favourite sides and garnishes ready as well.