Lemon and blueberry pancakes

In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the centre and add the milk, egg, butter and lemon zest.
Stir with a wooden spoon until the batter is smooth and well combined, then gently fold in the blueberries.
Heat some butter or oil in a pan over a medium-high heat. Add a ladleful of batter and cook for 2-3 minutes on each side. Keep warm while you’re cooking the rest of the pancakes.

Test Kitchen Tip: For chocolate orange pancakes, substitute the blueberries for 100g of chocolate chips and the lemon zest for orange!

Per Serving: 362kcals, 12.1g fat (6.9g saturated), 55.8g carbs, 14.8g sugars, 9.5g protein, 2.7g fibre, 0.702g sodium

By easyFood