Blueberry Pancakes with Whipped Lemon Butter

🧂 Ingredients

• 150 g of butter

  at room temperature
• 2 tsp of finely grated lemon zest
• ¼ cup of icing sugar
• 2 eggs
• 75 g of caster sugar
• 2 cups of self raising flour

  sifted
• 2 cups of buttermilk
• 50 g of unsalted butter

  melted
• 1 tbsp of vanilla bean paste
• 250 g of blueberries

Instructions

• 1 To make the lemon butter beat the butter in the bowl of an electric mixer fitted
  with a paddle attachment until light and fluffy. Add the lemon zest and slowly
  add the icing sugar until soft and creamy. Remove from the mixing bowl and set
  aside.
• 2 To make the pancakes, add the caster sugar and eggs to the bowl of an electric
  mixer and whisk until light and frothy. Add the flour, sugar, buttermilk,
  vanilla and melted butter and mix until smooth. Fold through ¾ of the
  blueberries.
• 3 Heat a non-stick frying pan over a medium heat and lightly grease with butter or
  an oil spray and add ⅓ cup measures of the batter to the frying pan and cook for
  2 minutes, or until bubbles form and the top is lightly set. Flip and cook for
  another 2 minutes.
• 4 Transfer the cooked pancakes to a preheated oven to keep warm while you cook the
  remaining pancakes.
• 5 Serve the pancakes with the lemon butter and fresh blueberries.

Nutrition Info