• 225 g plain flour
  • pinch salt
  • 2 large eggs
  • 250-300ml milk
  • 1 lemon (grated zest)
  • 75 g blueberries


  • In a large mixing bowl sieve the flour and the salt together.
  • Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved. The batter is quite thick- much like the American drop scones.
  • Add in the grated lemon zest at this stage also together with the blueberries.
  • Mix thoroughly until combined and then transfer into the fridge to rest until required.
  • Meanwhile heat a pan until quite hot.
  • Add a little oil or butter to the pan and then spoon in the pancake batter in small batches.
  • Allow to cook for about a moment or two on either side until they are nice and golden brown.
  • Allow extra time if the pancakes are thicker.