In a large bowl, whisk together eggs and buttermilk,
then cooled butter. Sift in flour then stir in sugar. Fold in
lemon zest and juice and blueberries. Do not overmix as
the batter will turn blue if using frozen blueberries.
Cook pancakes over a medium heat in a lightly oiled skillet until
golden (3 – 4 minutes). Flip over and cook for another few minutes.
Serve with Greek yoghurt, banana and maple syrup.
4 medium eggs
2 cups buttermilk
100gr butter, melted and cooled
2
1
⁄
2
cups self-raising flour
4 tbs caster sugar
finely grated zest of 2 lemons
juice of 1 lemon
400gr fresh or frozen blueberries
Greek yoghurt, banana and
maple syrup for serving
BLUEBERRY
BUTTERMILK
PANCAKES
SERVES
6 – 8
PREP TIME
15 mins
COOK TIME
20 mins
Peter Taylor (1962)
Son of Ian (1932. Dec.)
Father of David (1997)
Brother of Bruce (1964)
and Alastair (1969)
Blend all ingredients together until thick and creamy and ice has
dissolved. Pour into a tall glass and sprinkle with cinnamon.
“This always went down a treat before
or after cricket practice.”
3 tbs Milo
1
1
⁄
2
cups milk
1 banana, chilled
2 tbs vanilla whey
protein powder
2 tbs honey Greek yoghurt
1
⁄
2
cup ice cubes
sprinkle ground cinnamon,
to garnish
POWER SMOOTHIE
SERVES
1
PREP TIME
5 mins
Mackenzie Dewar Y13
Current student 2014
17
