Blueberry and Yoghurt American-style Pancakes

  • 50 g (2 oz) fine cornmeal
  • 50 g (2 oz) tapioca flour
  • ½ tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 200 g (7 oz) low fat natural yoghurt
  • 2 eggs
  • 150 g (5 oz) blueberries
  • 1-2 tbs sunflower oil, for frying
  • To Serve: A little butter, extra blueberries and maple syrup or runny honey.
Recipe courtesy of Seasonal Berries.
  • Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yoghurt and eggs and whisk together until smooth then fold in the blueberries.
  •   Heat a little of the oil in a large non-stick frying-pan, then wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 2 to 3 minutes until bubbles can be seen and the undersides are tinged brown.
  •   Turn the pancakes over with a palette knife and cook the second side for a minute or two. Take out of the pan and keep hot in a folded napkin. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed.
  •   Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.