Blueberry & Yoghurt American Pancakes Recipe

Start your day right with these quick and easy pancakes that all the family can enjoy, even those on a gluten free diet.

Just as suitable for an indulgent dessert as they are for a hearty, fruity brunch, these blueberry & yoghurt American pancakes. Courtesy of Love Fresh Berries, these fluffy creations are sure to be a winner with all the family.

Makes 12; Preparation time: 10 minutes; Cooking time: 10-15 minutes

Ingredients:

• 50g (2oz) fine cornmeal
• 50g (2oz) tapioca flour
• ½ teaspoon ground cinnamon
• 1 teaspoon bicarbonate of soda
• 200g (7oz) low fat natural yogurt
• 2 eggs
• 150g (5oz) blueberries
• 1-2 tablespoons sunflower oil for frying
• To serve: a little butter, extra blueberries and maple syrup or runny honey

CHECK OUT THIS DUTCH BABY PANCAKE RECIPE, USING INDULGENT GUYLIAN CHOCOLATE

Method:

• Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yogurt and eggs and whisk together until smooth then fold in the blueberries.
• Heat a little of the oil in a large non-stick frying pan, wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 2-3 minutes until bubbles can be seen and the undersides are tinged brown.
• Turn the pancakes over with a palette knife and cook the second side for a minute or two. Take out of the pan and keep hot in a folded napkin. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed.
• Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.

Cook’s tip

Fine cornmeal can be found in Indian supermarkets and some larger supermarkets, tapioca flour from your nearest health food shop.