Blueberry, Honey and Lemon Pancakes with a Cream Cheese Topping

The weekend is almost here and for me, that means one thing: a license to faff about all morning making breakfast! These pancakes I must say have the wow factor so are perfect for a birthday breakfast for a housemate or other half, or for those little angels out there making the rest of us look like terrible kids for missing mothers day, this will be a real winner for breakfast in bed for mommy dearest.  For a big breakfast, just double the quantities, this recipe makes 8 pancakes.



4 Tbsp self-raising flour

1 Egg

200g Blueberries

50ml Milk

1 Tbsp Honey (plus extra for drizzling)

Zest of 1 Lemon

2 Tbsp Cream Cheese (I used Philidelphia Light)

3 Heaped tbsp Icing sugar


Here’s how:

I mixed everything in a jug for ease (to pour into the pan later – saves the washing up).  So Whisk up the flour, egg, milk, honey, zest together.  Pour in half of the blueberries.  The mixture should be thick enough so the blueberries are evenly suspended throughout, but not so thick that it is stiff.


Heat the frying pan on a medium-high heat and melt a good knob of butter.  When the butter is bubbling, Pour in small amounts of batter into the pan and cook on both sides.  Each pan should fir 2/3 pancakes at a time.


For the cream cheese topping, simply mix the phili and icing sugar together. 

When cooked, stack up, whack on a dollop of cream cheese topping, scatter on the remaining blueberries and drizzle some honey over. 





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