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You can't go wrong with a batch of fluffy pancakes for a special occasion breakfast, but sometimes I make one jumbo pancake rather than individual ones. It means you don't have to stand at the stove frying and flipping (perfect if you're feeling a little fragile) – I take the pan to the table so everyone can help themselves.

To make your brunch extra special, swap your usual cuppa for a glass of bubbly!

What's your favourite brunch dish? Tell us in the comments box below.

Blueberry and almond brunch pancake - Serves 4

1 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.

2 Beat together 300ml natural yogurt, 2 large eggs and the zest of 1 orange until combined. Whisk into the dry mixture until smooth. Mix in 200g blueberries. Preheat the grill to medium-high.

3 Mix 50g soft butter, 1 tbsp light brown soft sugar and 1 tsp ground cinnamon to make cinnamon butter.

4 Melt a large knob of butter in a 20-23cm frying pan and pour in the batter, smoothing the top. Cook the pancake over a medium heat for 5-6 minutes or until the bottom is deeply golden.

5 Transfer the pan to the grill for 5 minutes or until the top of the pancake is set.

6 Cut the pancake into wedges, drizzle with maple syrup and top with the cinnamon butter.


About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director