FLUFFY BLUEBERRY FLAPJACKS WITH TANGY ORANGE AND LEMON SYRUP
Oh blueberry season, how sweet you are! Blueberries, well known as a superfood, are jam packed with antioxidants and phytoflavinoids – making them the ideal healthy snack to cure any “sweet tooth”.
This recipe is perfect for a decadent Spring Sunday morning breakfast – go on, treat yourself!
- 2 cups cake flour
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 2 tsp baking powder
- 150g blueberries
- 1/4 cup sugar
- 1 cup milk
- 1 Tbsp butter
- 2 tsp orange and lemon zest mix
- 1 cup fresh orange juice
- 2 Tbsp fresh lemon juice
- 1/2 cup sugar
In a small pan or pot, on medium heat add orange juice, lemon juice, the citrus zest and sugar. Bring the liquid to boil, stirring occasionally so that it does not burn. Once it starts to boil, lower the heat and allow it to simmer for about 15-20 minutes, or until it has reduced to about 3/4 cup, again stir occasionally. Once it has reduced, remove from heat. Allow to cool.
Separate the egg yolks from the whites and set aside.
Combine all the dry ingredients – sift the flour and baking powder in a large bowl, then add the sugar and salt.
Then mix milk, egg yolks and vanilla essence together, and add it to the dry ingredients to form a batter – do not over mix.
In a small bowl, whisk the egg whites to a soft peak and gently fold into batter, along with the blueberries.
On a hot pan with a bit of melted butter – fry the flapjacks. Using a soup ladle, spoon batter onto the hot pan. Once bubbles start to form, the flapjacks are ready to flip. They should be golden brown on both sides before removing from pan.
Serve with a dollop of greek yogurt and the drizzle of the orange and lemon syrup.
– Bushrah, one of those who harvest
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