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Pancakes with blueberry sauce and ice-cream


  • 2 cups self raising flour, sifted

  • 2 large eggs, separated

  • 2 cups milk

  • 2 tsp sugar

  • 50g butter, melted

  • Butter or oil for cooking

  • Ice-cream, to serve

  • Blueberry sauce

  • 2 cups fresh blueberries

  • 1/3 cup sugar

  • 1 tablespoon fresh lemon juice


  • Blueberry sauce :

  • 1.

    Crush blueberries with a potato masher or the back of a fork. Place in a small frying pan with sugar and lemon juice, mix well.

  • 2.

    Bring mixture to the boil adding a small amount of water if necessary to loosen the mixture.

  • 3.

    Set aside to cool slightly.

  • Pancakes :

  • 1.

    Make a well in the flour and whisk in the egg yolks, butter and milk until just combined into a smooth batter.

  • 2.

    Whisk the egg whites until stiff and gently fold in the batter.

  • 3.

    Heat a large non-stick frying pan with a bit of butter or oil. Pour the pancake batter onto the pan and cook over medium heat.

  • 4.

    When bubbles start to appear on the top side of the pancake flip the pancake over

  • 5.

    Cook for another minute or so until the pancake is lightly golden on both sides. Repeat with remaining batter.

  • To serve:

  • 1.

    Place pancake on plate. Scoop ice-cream into the centre and fold the pancake over the top. Drizzle with blueberry sauce and serve.


Left-over blueberry sauce is beautiful served over muesli and yogurt for breakfast.

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