INGREDIENTS:
1 large egg – beaten
1 cup flour
3/4 cup milk
1 tablespoon sugar
2 tablespoons sunflower oil
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons finely grated lemon zest – use unwaxed lemons
1 teaspoon lemon juice
1/2 cup blueberries – fresh or frozen (if frozen to be thawed before use)
Method:
Add ingredients, other than blueberries to egg and whisk. Gently combine with fruit.
Oil griddle or large heavy bottomed frying pan and heat.
Pour about 3 tablespoons of batter from a the jug onto the hot pan or griddle, cook until golden brown, puffed and “lacy†around the edges, turn and cook other side until golden brown. Place on a plate in a warmed oven until all pancakes are cooked. Serve with vanilla ice cream.