Easter morning breakfast or brunch is a popular pick for family and friends get to togethers over the long weekend. If you are hosting a breakfast or brunch this Easter Sunday, my buttermilk, blueberry and blackberry pancakes are sure to be a crowd pleaser. The addition of cottage cheese in the batter increases the protein content of this meal and helps keep appetite under control – helpful to reduce chocolate cravings! To make a chocolate version, replace the lemon zest with 1-2 tbsp. cacao or pure cocoa powder.
Buttermilk Blueberry and Blackberry Pancakes
Serves: 2-4
Pre: 5-10 minutes
Cooking: 10-15 minutes
Ingredients:
1 cup SR wholemeal flour
1 tbsp. honey
1 ¼ – 1 ½ cups buttermilk
1 egg
1 lemon, zested
1 cup cottage cheese
1 tbsp. honey, plus extra to drizzle
125g blueberries
125g blackberries
Method:
Pour flour in a bowl and make a well in the centre.
In a jug whisk buttermilk, honey and egg. Pour into well mixing to a smooth batter and add berries.
In a small bowl, beat cottage cheese, lemon zest and honey together until smooth. Chill until required (optional).
Heat a large non-stick frying pan on medium. Add a little oil. Spoon 2 to 4 servings and cook for 2 minutes on each side until the underside is golden. Transfer to a plate and keep warm.
Serve pancakes dolloped with cottage cheese mixture. Top with berries, drizzled honey and remaining zest.
