Pancakes with Blueberries and Crème Fraîche

Ingredients

For the Pancakes

250g plain flour

1.5 tsp baking powder

2 tbsp granulated sugar

3 eggs

150g of Irish Yogurts Clonakilty Low Fat Greek Style Natural Live Yogurt

100ml milk

2 tbsp butter

For the Blueberries

200g Blueberries

1 heaped tablespoon of castor sugar

Juice of half a lemon

To Serve

Irish Yogurts Clonakilty Half Fat Crème Fraîche

For the Pancakes

In a large bowl, whisk together the flour, baking powder and granulated sugar
In another bowl or jug, mix together the eggs and yogurt
Mix wet ingredients into dry ingredients until just combined. Do not over mix
Allow your batter to chill in the fridge for approximately 10 minutes
Heat your frying pan or skillet on a medium heat. Add in your butter.
Pour a ladle of the batter onto the hot pan
Once bubbles begin to rise and pop on the surface, flip the pancake with a spatula. Cook for another minute
Repeat with the rest of the batter

For the Blueberries

Add the blueberries, sugar and lemon juice to a saucepan and put over a gentle heat.
When the blueberries start to burst remove from the heat and set aside
To Serve
Spoon the blueberries over the pancakes and add a dollop of Crème Fraîche