RECIPE: Blueberry & hazelnut pancakes

By Sangeeta Kocharekar August 29, 2016

Family-run business Sweets For Tilly have put together a ‘kid-friendly’ and scrumptious pancake recipe to sweeten dad up on his special day

What a better way to dad’s heart then through his stomach. Also, breakfast is the most important meal of the day – so a carefully thought out menu this Father’s Day is a must.

Why we love blueberry and hazelnut pancakes

The recipe is full of natural sugars so a little more healthy than the average pancake, but just as tasty the original.

INGREDIENTS (serves 10)

200 grams self-raising flour – sifted

1tsp baking powder

A pinch of salt

1 egg

300 ml of milk

1 tablespoon ground cinnamon

90 grams of finely chopped hazelnuts (or whiz in a food processor for it to be finely chopped)

150 grams frozen blueberries

Small knob of butter for cooking


1. Mix the dry ingredients and the nuts in a large bowl. 

2. Beat the egg with the milk and then make a well in the centre of the dry ingredients. Whisk the milk into the dry ingredients until you have a thick batter.

3. Gently stir in half the blueberries into the batter mix.

4. Put a large non-stick frying pan on a low-medium heat and add a small knob of butter until it melts.

5. Ladle the batter into the pan, cook for 2-3 minutes until there are bubbles forming on the surface of each pancake.

6. Turn the pancake and cook for another 2-3 minutes until golden.

7. Keep the pancakes warm in a low temp oven, while you cook the rest of the batter.

8. Serve with yoghurt and the remainder of the blueberries. Or for a special treat top with golden syrup with the blueberries.