Weekends, especially rainy bank holiday weekends, are for pancakes. I’m currently indulging in a love affair with lemon and blueberry, so it seemed a good idea to put two two together this morning. Here is my recipe for pancakes with lemon and blueberry syrup.
Simple Pancake Recipe
1 cup (250g flour)
1 cup (250ml milk)
1 tablespoon melted butter
Whisk and fry in a non-stick pan, flipping when the bubbles come to the top and start popping.
This is my go-to pancake recipe. It’s fast, simple, and foolproof. I taught my 7-year old to make them this week and if he can do it, anyone can.
Easy Syrup Recipe
100g white sugar
juice of 1-2 lemons, depending on how big and juicy they are
Boil rapidly for 3 to 5 minutes, then remove from heat. Once it has cooled slightly, but is still warm, put in a punnet (200g?) of fresh blueberries. Frozen blueberries that have thawed are fine.
The recipe makes enough syrup for four but you might want to double the pancake recipe if you’re all feeling especially hungry. Any leftovers can be safely frozen for up to 2 months.