Blueberry-Polenta Pancakes
Method
Not only for breakfast!
1. To make soured milk, squeeze the lemon juice into the milk and set aside. 2. In a bowl combine the flour, polenta, sugar, baking powder, bicarbonate of soda, salt and cinnamon. Make a well in the centre of the mixture and set
aside.
3. In another bowl stir together the egg, soured milk and oil. Add the egg mixture all at once to the flour mixture. Stir until just moistened - the batter should be lumpy. Gently fold in the blueberries.
4. For each pancake, pour enough to make a 4-inch circle onto a hot, lightly greased skillet. Cook over a medium heat for about 2 minutes on each side or until each pancake is golden brown, turning to the second side when the pancake has a bubbly surface and the edges are slightly dry.
5. Serve warm, with maple syrup if desired.
Ingredients
150g / 5 oz strong flour
2 tablespoons polenta (maize meal)
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 free-range egg, beaten
240ml / 8 fluid oz milk
A generous squeeze of lemon juice
2 tablespoons cooking oil
125g fresh blueberries
Maple syrup, to serve (optional)
You might need these
I already have an account
Log me on, I want to shopSave pounds
This week our Best of British Box will save you over*:
20%* compared with the average cost of the equivalent products from Tesco, Asda and Sainsbury's. We check this every week with mysupermarket.co.uk and remember delivery is free, saving you even more!.
order a box now >
