Recipes
Lemon drizzle and blueberry poppy seed pancakes
A tasty combo of two fruit pancake faves, with a sprinkling of seeds for crunch
A tasty combo of two fruit pancake faves, with a sprinkling of seeds for crunch
(1 votes)
Cook: 25 Mins
Serves: 8
Price: 50p per serving
Nutritional Information
Each 100g serving contains
Energy
695kj
166kcal
695kj
166kcal
8%
Fat
5.7g
5.7g
Med
8%
8%
Saturates
2.5g
2.5g
Med
13%
13%
Sugars
11.0g
11.0g
Med
12%
12%
Salt
0.18g
0.18g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
695kj/166kcal
Typical energy values per 100g:
695kj/166kcal
Ingredients
1½tbsp poppy seeds
155g pack Asda Pancake Shaker
290ml semi-skimmed milk
20g unsalted butter, cut into 8 cubes
3tbsp Extra Special Lemon Curd
1 lemon, zested and cut into wedges, to serve
250g blueberries
1tbsp icing sugar, to dust
Method
1
Add the poppy seeds to the dry mixture in the shaker; shake to mix well. Add the milk and shake according to the pack instructions until combined.
2
In a 20cm nonstick frying pan, heat 1 cube butter on a medium setting until melted and barely frothing. Add enough batter to create a thin pancake, tilting the pan to cover the base. Fry for 1-2 mins until the pancake no longer sticks. Flip, then fry for 1 min. Put on a plate.
3
Repeat with the rest of the butter and batter until you have 8 pancakes.
4
Drizzle each pancake with a little lemon curd, fold in half twice to form a wedge shape, and arrange, overlapping, on a platter.
5
Sprinkle over the zest and blueberries, drizzle with the remaining curd, dust with the icing sugar and serve with the lemon wedges.