Blueberry Hot Pan Cakes Recipe Video
Summary
Ingredients
| Blueberries | 4 Ounce | |
| Eggs | 2 Medium | |
| Self raising flour | 6 Ounce | |
| Natural yogurt | 5 Ounce | |
| Milk | 1⁄4 Pint | |
| Zest of orange | 1⁄2 Medium | |
| Bicarbonate of soda | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 240 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 100.7 mg33.6%
Sodium 770.6 mg32.1%
Total Carbohydrates 40 g13.2%
Dietary Fiber 2.1 g8.4%
Sugars 6.3 g
Protein 9 g18.8%
Vitamin A 4% Vitamin C 10.5%
Calcium 23.8% Iron 14%
*Based on a 2000 Calorie diet
Directions
1.Into a large mixing bowl combine the flour and bicarbonate of soda and then add the eggs and yogurt.
2.Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy.
3.To the bowl now stir in the orange rind.
4.Into a large non-stick frying pan pour a little oil, then wipe around the pan with a folded piece of kitchen towel.
5.Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well-spaced and sprinkle on some blueberries and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
6.Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden.
7.Take these hot cakes out of the pan and repeat the process with the rest of the batter by greasing the pan with the kitchen towel between batches.
SERVING
8.Serve 3 or 4 per portion, stacked up on plates topped with a knob of butter, a drizzle of maple syrup and some extra blueberries and the orange zest on top.
Chef
