Blueberry and almond brunch pancake
Serves: 4
Prep time: 15 minsTotal time: 
Photographs by Tara Fisher
Blueberry and almond brunch pancake
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 125g self-raising flour
- 1 heaped tsp baking powder
- 100g ground almonds
- 3 tbsp light brown soft sugar
- 300ml natural yogurt
- 2 large eggs
- zest of 1 orange
- 200g blueberries
- 50g soft butter
- 1 tbsp light brown soft sugar
- 1 tsp ground cinnamon
- a large knob of butter
- a drizzle of maple syrup, to serve
Step by step
- Sift 125g self-raising flour and 1 heaped tsp baking powder into a large bowl. Stir in 100g ground almonds and 3 tbsp light brown soft sugar. Make a well in the middle.
- Beat together 300ml natural yogurt, 2 large eggs and zest of 1 orange until combined. Whisk into the dry mixture until smooth. Mix in 200g blueberries. Preheat the grill to medium-high.
- Mix 50g soft butter, 1 tbsp light brown soft sugar and 1 tsp ground cinnamon to make cinnamon butter.
- Melt a large knob of butter in a 20-23cm frying pan and pile in the batter, smoothing the top. Cook the pancake over a medium heat for 5-6 minutes or until the bottom is deeply golden. Transfer the pan to the grill for 5 minutes or until the pancake is set.
- Cut the pancake into wedges, drizzle with maple syrup and top with cinnamon butter.
