Blueberry and Honey Pancakes

By Catherine Hill From the book The Weekend Cookbook
Blueberry and Honey Pancakes

A lovely fresh start to the day. Feel free to fill them with whatever you fancy or have to hand. Bananas and Nutella is just one of my guilty secrets!

For how many? Serves 4


  • 100g plain flour
  • 1 medium egg
  • 200–250ml milk
  • 1 tsp sunflower oil, plus extra for frying
  • For the filling:
  • 300g blueberries
  • 3 tbsp runny honey
  • To serve:
  • Greek yogurt
  • extra honey


Place the flour in a bowl, add the egg and all but 50ml of the milk and beat until smooth. The consistency of the batter should be like single cream – so add the remainder of the milk if you feel it needs it. Stir in the teaspoon of oil and a pinch of salt.

Heat a non-stick frying pan, add just a tiny drizzle of oil and spread around the pan with a piece of kitchen roll. Add a little of the batter and swirl around the pan to make a thin pancake.

Cook for 2 minutes, turn and cook for another minute. Place on a plate, cover with a clean tea towel and keep warm in a very low oven whilst you make the remainder.

To make the filling, tip the blueberries into a pan and drizzle with the honey. Gently heat until just bursting and bubbling. To serve, place a couple of pancakes on each warmed serving plate, spoon over a little filling and fold into quarters. Serve with the yogurt and extra honey.

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