A delicious brunch stack with starlight colours
(5 votes)
Cook: 35 Mins
Serves: 8
Price: 64p per serving
Nutritional Information
Each 182g serving contains
Energy
952kj
228kcal
952kj
228kcal
11%
Fat
6.9g
6.9g
Med
10%
10%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
14.6g
14.6g
High
16%
16%
Salt
0.55g
0.55g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
523kj/125kcal
Typical energy values per 100g:
523kj/125kcal
Ingredients
350g Frozen for Freshness blueberries
Juice ½ lemon
60g caster sugar
230g self-raising flour
½tsp bicarbonate of soda
½tsp ground cinnamon
150ml buttermilk
250ml skimmed milk
2 eggs, beaten
1tsp vanilla extract
40g unsalted butter, melted and cooled
Dr. Oetker Food Colour Gel in Bright Red, Sky Blue, Ultra Violet and Black
2tsp rapeseed oil, for frying
150g fat-free Greek yogurt (optional)
2tbsp clear honey (optional)
Method
1
Put the berries, lemon juice and 50g of the caster sugar in a pan. Bring to the boil and simmer for 10 mins until the berries start to collapse and the mixture is syrupy. Set aside to cool.
2
In a large bowl, mix the flour, bicarb, cinnamon and the remaining sugar.
3
In a jug, whisk together the buttermilk, milk, eggs, vanilla and butter. Gradually add to the dry ingredients, whisking constantly, until it’s a smooth, thick batter.
4
Divide the batter between 4 bowls, then add one colour, a drop at a time, to each batter and stir to combine; remember that the colours will dull slightly when cooked.
5
Heat a little of the oil in a nonstick frying pan and add 1 ladleful of the batter at a time to the pan and cook for 1-2 mins, until small air pockets appear. Flip and cook on the other side for 1 min or until done. Repeat, keeping the cooked pancakes in a warm part of your kitchen.
6
Stack the pancakes and serve with a spoonful of coulis, a blob of yogurt and a little honey, if using. Time for everyone to dig in!