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New Year's Day breakfast - giant blueberry pancake

by Sarah Randell

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.

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