Blueberry and Honey Pancakes

The Weekend Cookbook
From the book The Weekend Cookbook
By Catherine Hill
Buy on Amazon

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!

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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