Wholemeal Blueberry Pancakes with Lemon Curd Yogurt

cook 30 mins
  • 150 g (5 oz) wholemeal plain flour
  • 50 g (2 oz) plain flour
  • 1 teaspoon baking powder
  • 300 ml (1/2 pint) milk
  • 1 egg, beaten
  • 2 tablespoons runny honey
  • 175 g (6 oz) blueberries
  • 25 g (1 oz) coconut oil
  • 1 tablespoon lemon curd
  • 125 g (4 oz) natural yogurt
  • 2 tablespoons honey
  • Sift the flours and baking powder into a large bowl, then make a well in the centre. Mix together the milk, egg and honey in a jug, then pour into the dry ingredients and whisk until mixed. Stir in 150 g (5 oz) of the blueberries.
  • Heat the oil in a large frying pan, then drop 2 tablespoons of the batter into the pan for each pancake to form 4 and cook for 4–5 minutes until golden, then turn over and cook for a further 2–3 minutes. Remove from the pan and keep warm. Repeat with the remaining mixture to make about 12.
  • Mix together the lemon curd and yogurt in a small bowl. Serve the pancakes with dollops of the yogurt, sprinkled with the remaining blueberries and drizzled with honey.
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