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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.