Buttermilk Blueberry and Blackberry Pancakes

Serves: 2-4 | Prep: 5-10 minutes | Cooking: 10-15 minutes | Vegetarian

INGREDIENTS

1 cup self-raising wholemeal flour

1 tablespoon honey

1¼-1½ cups buttermilk

1 egg

1 lemon, zested

1 cup cottage cheese

1 tablespoon honey, plus extra to drizzle

125g blueberries

125g blackberries

SHOPPING LIST

Self-raising wholemeal flour

500ml buttermilk

1 egg

1 lemon

250g cottage cheese

Honey

1 punnet blueberries

1 punnet blackberries

UTENSILS LIST

Small mixing bowl

Medium mixing bowl

Whisk

Large frying pan

Sharp knives

Serving dish

Measuring cups/spoons

METHOD

  1. Pour flour in a bowl and make a well in the centre.
  2. In a jug, whisk buttermilk, honey and egg. Pour into well, mixing to a smooth batter, and then add berries.
  3. In a small bowl, beat cottage cheese, lemon zest and honey together until smooth. Chill until required (optional).
  4. Place a large non-stick frying pan on medium heat. Add a little oil. Spoon 2 to 4 servings and cook 2 minutes each side until underside is golden. Transfer to a plate and keep warm.
  5. Serve pancakes dolloped with cottage cheese mixture. Top with berries, drizzled honey and remaining zest.

Tip: The addition of cottage cheese increases the protein content of this recipe and helps keep appetite under control.