Apple and Blueberry Pancakes Recipe - You Are What You Eat TV Shows

Recipe: Apple and blueberry pancakes

Makes 24 pancakes

250g punnet fresh strawberries, washed and hulled
300g / 10½oz wholemeal plain flour
2 tsp bicarbonate of soda
finely grated zest of half a lemon
3 medium eggs, beaten
284ml carton buttermilk or 250g / 9oz fat-free bio yogurt mixed with 2 tbsp water
1 small Bramley cooking apple
150g punnet fresh blueberries, washed and drained
sunflower oil, for greasing
pinch of caster sugar, to serve (optional)

Method

Purée the strawberries with a liquidizer or stick-blender and pass through a sieve to make a smooth sauce; set aside. Stir the flour, bicarbonate of soda and lemon zest together in a large bowl.
Make a well in the centre of the dry mixture and add the beaten eggs and buttermilk or yogurt mixture. Stir well until the batter reaches a soft, porridge-like consistency, adding 2-3 tbsp water if it seems too thick.
Peel, quarter, core and chop the apple into small pieces – it should weigh around 150g / 5½oz when prepared. Stir the blueberries and apple into the pancake batter.
Heat a large non-stick frying pan gently on the hob. Dribble a little oil into the pan and wipe around the base carefully with folded kitchen paper. Add six or seven heaped teaspoonfuls of the mixture to the pan and spread gently with the back of the spoon into 6cm / 2in rounds.
Cook over a medium heat for 3-4 minutes until golden brown. When small bubbles begin to appear on the surface of each pancake, and the edges look set, turn over and continue cooking on the other side for a further 3 minutes.
Remove pancakes from the pan and sprinkle with a little of the caster sugar, if using. Keep warm while the remaining pancakes are prepared. Serve with the strawberry sauce.

Nutritional information per pancake:

68 kcals 1.5g fat (of which 0.3g saturated fat)
3g protein
10g carbohydrate
1g fibre
0.3g salt

Health Facts

Blueberries contain vitamin C as well as powerful antioxidants, which protect the body from illness. Apples provide the antioxidant quercetin and vitamin C.

You Are What You Eat Tip

These pancakes freeze well and can be reheated from frozen. To reheat, place on a baking tray and bake in preheated oven at 190C / Gas 5 for about 10 minutes until hot. Alternatively, allow to thaw then warm through gently in a non-stick frying pan over a low heat, turning regularly.

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