1 large egg
1 1/2 lemons juiced
1 grated lemon zest
1 cup milk
3 tablespoons firmly packed dark brown sugar
20gm butter, melted, plus additional melted butter for cooking.
220gm self-raising flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 punnets of blueberries, roughly chopped
In a bowl whisk together the egg, the lemon juice & zest, the milk, the brown sugar & butter.
Add the flour, the baking powder & the salt & whisk the batter until it is just combined.
Stir in the blueberries.
Heat a pan over moderate heat & brush it with some additional butter.
Pour the batter onto the pan & cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm.
Serve the pancakes with the syrup, yogurt or extra blueberries.
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