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
METHOD
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.
