Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Blueberry Pancakes

Blueberry Pancakes
Blueberry Pancakes

These are the kind of indecently delicious, beautifully fluffy diner-style pancakes that you normally only see in movies. Slathered in yogurt, topped with juicy fresh blueberries, and dripping with maple syrup, these really are a thing of beauty.

Ingredients
Method

Before you start

Preheat oven to 100°C and put a large plate inside to warm • Large non-stick frying pan over a medium heat

Ingredients

  • 150g self-raising flour
  • 2 ½ tbsp (30g) caster sugar
  • 1 tsp baking powder
  • good pinch of sea salt
  • 180ml dairy-free milk
  • 1⁄2 tsp vanilla extract
  • 150g blueberries (fresh
  • or frozen)
  • 4 tbsp sunflower or vegetable oil

To serve

  • 4 tbsp maple syrup
  • 4 tbsp dairy-free yoghurt toasted nuts (optional)

Method

  1. 1.

    Make the batter • Put the flour, sugar, baking powder and salt into a bowl and mix to combine • Slowly add the dairy-free milk and whisk to a smooth batter • Stir in the vanilla and half the blueberries • If you’re using frozen blueberries, leave the remaining berries out to thaw a little

    Make the pancakes • Add a tablespoon of the oil to the hot pan • Spoon 4 heaped tablespoons of the batter into the pan, spacing them out evenly • Cook for 3–5 minutes, until bubbles appear on top and the pancakes are browned on the bottom • Flip and cook for another 3 minutes • Transfer to the warm plate in the oven • Repeat to use up all the pancake mixture

    Serve • Stack 2 or 3 pancakes on each plate • Top each one with a spoonful of yoghurt and a scattering of berries • Finish with a drizzle of maple syrup and a handful of toasted nuts, if using