Lemon Blueberry Pancakes

Kricklewood Farm Lemon Blueberry Pancake Recipe

Who doesn’t love pancakes for a weekend breakfast!  This easy pancake recipe is made special with the citrusy  flavour of Kricklewood Farm Lemon Infused Sunflower Oil, blueberries from Briarlea Farm in Lyndhurst and local maple syrup.

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Serves: 8-10 pancakes
  • 3 tablespoons Kricklewood Farm Lemon Infused Sunflower Oill
  • 1 egg, beaten
  • 1 cup milk
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  1. Use a small bowl to lightly beat egg. Add milk and Sunflower Oil and mix.
  2. Use a large bowl to mix dry ingredients.
  3. Pour in egg mixture and mix just until smooth, being careful not to over mix.
  4. Heat a lightly oiled pan over medium-high heat.
  5. Scoop approximately 1/4 cup for each pancakes into pan.
  6. Add a few blueberries to each.
  7. Watch for bubbles to form, flip and brown on both sides.
  8. Serve hot with more blueberries, local maple syrup and butter.






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