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Blueberry Pancakes

by Nick Nairn

Delicious any day of the year…

Prep time

15 minutes

Cook time

20 minutes






Step 1

First make the compote, add the blueberries and sugar to a pan with a splash of water and cook until jam like. Set aside. 

Step 2

For the pancakes, pour the flours, baking powder, salt and sugar into a bowl and stir. 

Step 3

Whisk the egg yolks and milk together. Add half to the dry ingredients and whisk until you have a thick and lump free batter. Gradually add the second half of the liquid while whisking and carry on until the batter is lump free. 

Step 4

Whisk the egg whites in a separate bowl until stiff. Gently fold them in to the batter. 

Step 5

Heat a pan or flat griddle. When hot add a little sunflower oil and rub with kitchen towel. Add a ladleful of batter. Leave to cook until bubbles appear on the surface. Turn with a heatproof spoonula or spatula, and cook on the other side. Set aside and cook the rest. 

Step 6

Serve in a big pile, covered with compote, a few extra blueberries, honey drizzle, almonds if she likes them and a big dollop of whipped cream or thick Greek yoghurt, a large cup of tea, and a whole lotta love. 

Top Tip:

Raspberries or strawberries are also delicious with these pancakes.




  • 140g plain flour
  • 140g self-raising flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 80g caster sugar
  • 3 eggs, separated
  • 360ml Graham’s milk
  • Splash sunflower oil

For the compote:

  • 2 punnets blueberries (about 150g)
  • 100g sugar

To serve:

  • Dollop of cream (or yoghurt)
  • Honey (optional)
  • Toasted almonds (optional)