Recipe Of The Week: Blueberry and Lime pancakes

Why Pancakes?

Pancakes for me, have a long yet loved history.

I used to eat pancakes every Sunday morning, made by my mum. Cooked in bubbling butter with golden crisp edges and fluffy centres, I would try them all different ways – sweet with maple syrup, savoury with bacon and even ate them once or twice sprinkled with salt and pepper.

Years later, while working beachside as a chef I used to feature ‘hotcakes’ served with praline butter as a special nearly every weekend in Summer. To be honest, this wasn’t because I was meeting the demand from customers, but because I would look forward all day to enjoying one at the end of my long shift.

And today, every time I go to Holland to visit family, I get to indulge in a plateful of Poffertjes (small fluffy domed pancakes).

Covered in a healthy dusting of icing sugar and a generous knob of creamy butter these tiny pancakes eaten with a toothpick are always as good as remembered.

Any way I eat them, pancakes are always adored!


1 1/2 cups full cream milk
1 egg, separated
Juice and zest of 1 lime
2 tablespoons caster sugar
20g butter, melted and cooled
1 1/2 cups self-raising flour, sifted
1 teaspoon baking powder
1 cup frozen blueberries, thawed
Melted or softened butter, for greasing pan

In a bowl whisk together the milk, egg yolk, lime juice and zest, caster sugar and melted butter and set aside.

In a separate bowl mix together the flour and baking powder. In a steady stream pour the egg mixture into the flour, whisking, until smooth and leave to rest for 5 minutes.

In the meantime whisk the egg white until stiff and fold into the batter along with the blueberries.

Heat a medium size frying pan over medium heat and brush with a little butter. Ladle 2 spoons of batter into the frypan leaving 2-3 cm between each to form pancakes around 10cm in diameter (be careful as they will spread a lot when they first hit the pan). Cook for 2-3 minutes or until bubbles form on the surface. Flip over and cook for a further 2-3 minutes until fluffy, golden and cooked through.

Continue with remaining batter using more butter as needed.

Makes 12 medium size pancakes.

Enjoy them with butter, syrup or on their own.

Bon Appetite.


Joudie's Mood Food said...

These look soo good and fluffy. Just the way i like them! YummY!

Cookin' Canuck said...

What beautiful, fluffy pancakes. I'll bet the lime adds a really nice "zing".

The Scootabaker said...

lime pancakes? that's a new one! I bet they're awesome!



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