Blueberry Syrup Pancakes Nigella Lawson
Indulge in the sweet, tangy perfection of Nigella Lawson's Blueberry Syrup Pancakes, where fluffy, golden pancakes meet a luscious homemade blueberry syrup. This recipe combines simple pantry staples like all-purpose flour, milk, and eggs with a velvety touch of vanilla and buttery richness, making every bite irresistibly tender. The star of the dish is the vibrant blueberry syrup, crafted with fresh blueberries, a hint of lemon juice, and just the right amount of sweetness for a perfectly balanced topping. Ideal for leisurely weekend breakfasts or brunches, these pancakes are as easy to whip up as they are elegant to serve. Stack them high, drizzle with the warm syrup, and sprinkle with extra fresh blueberries for a breakfast that’s both satisfying and stunning. Perfectly portioned for four and ready in just 35 minutes, these blueberry pancakes are a must-try for lovers of homemade comfort food.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 2 tsp Baking powder
- 2 tbsp Granulated sugar
- 0.25 tsp Salt
- 2 large Eggs
- 300 ml Milk
- 50 g Unsalted butter, melted
- 1 tsp Vanilla extract
- 250 g Blueberries (for syrup)
- 75 g Granulated sugar (for syrup)
- 3 tbsp Water (for syrup)
- 1 tbsp Lemon juice (for syrup)
- 100 g Blueberries (for pancake topping, optional)
- 15 ml Butter or oil (for cooking pancakes)
Instructions
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt.
In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps are fine.
Heat a griddle or a large non-stick pan over medium heat. Lightly grease with butter or oil.
Pour about 1/4 cup of the batter onto the hot pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden on both sides. Repeat with the remaining batter, keeping the cooked pancakes warm under a clean kitchen towel or in a low oven.
While the pancakes are cooking, make the blueberry syrup. In a small saucepan, combine 250g of blueberries, sugar, water, and lemon juice.
Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens, about 5-7 minutes. Remove from heat and strain for a smoother syrup, or leave it chunky if preferred.
To serve, stack the pancakes on a plate and pour the warm blueberry syrup generously over them. Optionally, top with fresh blueberries for added texture and flavor.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 324.9 g | 118% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 150.8 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 507 mg | 39% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
