A great way to start the day or to round off a family meal. These can be made ahead of time and kept warm until ready to serve
23 JUNE 2009
Ingredients (Serves 4)
2 large Happy Egg Co eggs
150g/5oz plain flour
125ml/4½fl oz milk
3 tbsp orange, grapefruit or lime marmalade
225g/8oz fresh blueberries
Oil for frying
A little orange juice or brandy
Strips of orange zest to decorate
Put the eggs, flour, milk and 2 tbsp of the marmalade in a food processor and whizz to a smooth batter. Add the blueberries and stir in well to combine.
Heat a little oil in a nonstick frying pan then add a spoonful of the batter, making sure each pancake has some blueberries in it. Cook until bubbling and brown then flip over and cook the other side. Continue until all the batter has been used, keeping the pancakes warm in a low oven, layered with greaseproof paper.
Put the remaining 1 tbsp of marmalade, with a little orange juice or brandy, into a small pan and gently heat through.
Arrange the pancakes on warmed plates, drizzle over the sauce and decorate with the strips of orange zest.