Yoghurt and blueberry pancakes
Eight thick, tender pancakes made with yoghurt and melted butter, studded with blueberries and scented with lemon zest, served with yoghurt and a drizzle of silan.
Method
- Wash the blueberries and dry on kitchen paper. Put the sugar in a large bowl and finely grate in the zest of half a washed lemon, avoiding the white pith. Rub the zest and sugar between your fingers for 30 seconds, until the sugar is damp and fragrant. Add the flour, baking powder, bicarbonate of soda and salt and mix with a whisk.
- Melt all the butter in a small cup in the microwave for 20–30 seconds and leave to cool slightly for 2 minutes. In a second bowl, whisk the eggs with 150 g yoghurt and the milk, then whisk in three-quarters of the melted butter (25 g); keep the rest, about 1 tbsp, in the cup for the pan. Pour into the dry ingredients and mix with a spatula just until no dry flour remains, leaving small lumps. Rest for 5 minutes, until bubbles form on the surface.
- During the resting time, heat the oven to 90°C with a baking tray inside. Heat the non-stick frying pan over a medium heat for 3–4 minutes, then lower to medium-low: it is ready when a drop of water sizzles and evaporates in 2 seconds. Grease very thinly with a brush or folded kitchen paper dipped into the butter in the cup. To adjust the heat, first cook a small test pancake with a teaspoon of batter: it should turn golden in 2 minutes.
- Add three portions of batter, about 65 g each (a generously filled small ladle or 4 heaped tbsp), arranged in a triangle 1–2 cm apart and away from the edge: they spread to 9–10 cm. Scatter each disc with about ten blueberries (12 g), barely pressing them in. Cook for 2–3 minutes until bubbles burst on the surface and the edges turn matt; if the underside darkens before then, immediately lower the heat. Turn once with a wide spatula and cook for another 1–2 minutes, until the centre springs back under a finger and no batter seeps from the side when pressed.
- Place the pancakes on the baking tray in the oven without stacking; without an oven, cover with a clean tea towel. Cook two more batches, 3 then 2 pancakes, with the remaining batter and blueberries, greasing the pan each time. If the butter in the cup has set, melt it again for 10 seconds. Serve four pancakes per person with a spoonful of yoghurt (50 g), the remaining blueberries and a generous drizzle of silan, 30 g each or 1½ tbsp.
On your plate
Recipe
719 kcal · protein 20 g · carbs 99 g · fat 25 g
Quantities per person
- 70 g Plain wheat flour
- 55 g Eggs
- 125 g Plain yoghurt, 3% fat (150 g pot)
- 40 g Fresh milk, 3% fat (1 litre carton)
- 2.5 g Baking powder
- 0.75 g Bicarbonate of soda
- 9 g White sugar
- 17.5 g Unsalted butter, 82% fat (200 g block)
- 62.5 g Fresh blueberries
- 1 g Lemon
- 1 g Fine salt
- 30 g Silan (date syrup)
Cooking tips
Do not beat the batter once combined, as this makes the pancakes tough. A 28 cm pan cooks three pancakes at a time, in three batches; with two pans, everything is cooked in two rounds. Out of season, use 125 g frozen blueberries and add them to the batter still frozen, without thawing, or they will stain everything; cook for 30 seconds longer before turning. Honey can replace the silan. Wrap the zested lemon and refrigerate for another recipe during the week. Cooked pancakes keep in the fridge until the next day and can be reheated in a frying pan over a low heat for 1 minute per side.
A recipe created in-house for two, inspired by family breakfasts.
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