Pancake Day Recipe: Apple and Blueberry Pancakes
Apple juice is used as a substitute for milk in this clever pancake recipe
Serves 4 (makes about 8 pancakes)
Two of your five a day
You can make US-style pancakes without eggs by using coconut milk instead, but they’re not as light and fluffy as these ones. The milk typically called for in pancake recipes, however, can easily be swapped. I discovered this when Rory suffered from a bad reaction to cow’s milk as a baby. I used apple juice instead and now I actually prefer it to milk. It lends a subtle sweetness, meaning you don’t need to add sugar. It also packs in a secret portion of fruit.
225g (8oz) wholegrain flour
3 tsp baking powder
300ml (1/2 pint) apple juice
1/2 vanilla pod, seeds scraped or 1 tsp vanilla extract (optional)
1 tbsp olive oil, plus extra for cooking
400g (14oz) fresh blueberries
Maple syrup or honey
Whisk the eggs until frothy, then add the rest of the ingredients. Stir until you have a smooth batter. Heat a frying pan over a medium-high heat, then drizzle oil in the pan and spread it evenly. Dollop 2 dessertspoons of batter for each pancake. Reduce the heat and cook until you can see bubbles working their way from the outside to the centre. Once they reach the centre, the pancake is ready to flip. Cook for a minute or two. Pile the warm pancakes onto plates. Put the blueberries on top and drizzle with syrup.
Less Meat More Veg (Kyle Cathie, £16.99).
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