Family Food Magazine
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  • Blueberry Hot Cakes


    Blueberry Hot CakesThese are so quick and easy to mix together that they needn’t be kept just for a special breakfast, try as a quick fruity pud too.

    Recipe and Image Seasonal Berries (

    Blueberry Hot Cakes

    Serving Size: 4


    • 175g (6oz) self-raising flour
    • Half teaspoon bicarbonate of soda
    • 2 eggs
    • 150g (5oz) natural yogurt
    • 150ml (1/4 pint) milk
    • 100g (4oz) blueberries
    • Grated rind of half an orange
    • Little oil for greasing Butter and maple syrup to serve, plus extra blueberries
    • Small bunch of fresh mint


    1. Put the flour and bicarbonate of soda into a large mixing bowl then add the eggs and yogurt. Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy. Stir in the blueberries and orange rind.
    2. Pour a little oil into a large non-stick frying pan, then wipe around the pan with a folded piece of kitchen towel. Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well-spaced apart and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
    3. Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden. Take these hot cakes out of the pan and keep hot in a folded teacloth while you cook the rest of the mixture in the same way, greasing the pan with the kitchen towel between batches.
    4. Serve 3 or 4 per portion, stacked up on plates topped with a knob of butter, a drizzle of maple syrup and some extra blueberries.

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