BLUEBERRY PANCAKES WITH HONEY AND THYME

Blueberry pancakes are loved far and wide, that’s a fact, but have you tried them with our twist of fresh thyme and honey. Yes, thyme! It’s absolutely wonderful and works so well with this vibrant seasonal fruit.

Here’s how to make a perfect stack…

Makes 8 – 10

INGREDIENTS

200g organic plain flour

2 teaspoons baking powder

40g golden caster sugar

Pinch of fine sea salt

2 Stonegate Estate Organic eggs

The leaves from 5-6 sprigs of thyme

About 125ml organic whole milk

1 tablespoon runny honey, plus extra for serving

2 handfuls of blueberries

1 large knob of butter

METHOD

  1. To make the batter, place the flour into a large mixing bowl with the baking powder, sugar and salt. Crack in the eggs and add the milk. Use a fork or whisk to combine the batter fully. It should be nice and thick. Add the blueberries, honey and thyme and mix again.

 

  1. Melt a little of the butter in a large non-stick frying pan over medium to high heat. Tilt and tip the pan to coat it with the butter.

 

  1. Then, one by one, add 3-4 generous tablespoons of batter to the pan, to make individual pools of batter.

 

  1. Cook the pancakes for 1-2 minutes, until the undersides are golden, then use a small spatula to flip each pancake over and cook the other side for 1-2 minutes until that side is golden too.

 

  1. Remove the cooked pancakes to a plate or board while you repeat with the remaining batter. Serve the pancakes warm with ice cream or cream and plenty more honey.
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