Shrove Tuesday is one of our favourite days of the whole year! With an array of mouth watering recipes, we've chosen to share one of our favourites from the talented guys over at the Britsh Heart Foundation, in celebration of their 'wear it, beat it' campaign. 

Lemon-Blueberry Pancakes

Serves: 2 (Makes 8 mini pancakes)

Preparation time: 15 minutes Cooking time: 10–15 minutes

55g (2oz) self-raising flour 15g

(1⁄2oz) caster sugar

1 teaspoon finely grated lemon zest

4 tablespoons semi-skimmed milk

1 egg

55g (2oz) fresh blueberries

1 1⁄2 teaspoons sunflower oil

For the lemon-blueberry sauce: 

40g (1 1⁄2oz) caster sugar 4 tablespoons water

55g (2oz) fresh blueberries

1 tablespoon freshly squeezed lemon juice

First make the sauce

1. Put the sugar and water in a small saucepan and heat gently, stirring, until the sugar has dissolved. Add the blueberries, bring to the boil and bubble over a medium heat for 2–4 minutes until the syrup has thickened slightly. Stir in the lemon juice and heat again until bubbling. Remove from the heat and keep warm. 

2. Make the pancakes. Sift the flour into a bowl, then stir in the sugar and lemon zest. Add the milk and egg and whisk to make a smooth batter. Stir in the blueberries.

3. Heat the oil in a large non-stick frying pan. Spoon 4 dollops of the batter (to make 4 mini pancakes) onto the frying pan – ensure you keep them apart. Cook over a medium heat for 2–3 minutes, then carefully turn over the pancakes and cook for 1–2 minutes until golden brown. Transfer to a warmed plate and keep warm while you cook the next 4 pancakes.

4. Place 4 pancakes on each serving plate, drizzle over the sauce and serve immediately.

Cook’s tip:

If you prefer larger pancakes, make 4 in total and serve 2 pancakes per portion.

Will you be giving this delicious recipe a try? Let us know in the comments below and pop in store Friday 05th of February, to see what sweet treats we can offer you in association with Wear it, Beat it! 

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