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Blueberry & Lemon Syrup Stack
Yield:
Serves 8Ingredients:
2 1/3 cups all-purpose flour
2 ¼ tsp baking powder
9 oz fresh blueberries
Finely grated zest of 1 lemon
3 large eggs
5 Tbsp Lyle’s Golden Syrup, plus extra for drizzling
2 Tbsp (¼ stick) unsalted butter, melted
1 ¼ cups milk
Oil, for cooking
Sour cream, to serve
Directions:
Sift the flour and baking powder into a large bowl. Add the blueberries and lemon zest.
In a separate bowl, beat together the eggs, Lyle’s Golden Syrup and butter until smooth. Stir in the milk and mix. Make a well in the flour and gradually add the syrup mixture, stirring constantly to make a thick batter.
Heat a large non-stick skillet and brush with oil. Spoon in batter (about ¼ cup per pancake) and allow to spread. Cook 3 or 4 pancakes at a time over a low heat for 2-3 minutes or until small bubbles appear on the surface. Turn and cook for 2 minutes on the other side until golden. Keep warm while the remaining pancakes are cooked.
Stack the pancakes on warm plates, top with sour cream and drizzle with plenty of Lyle’s Golden Syrup to serve.
