Blueberry pancakes with coulis

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A source of vitamin c and other antioxidants, blueberries make these pancakes a nutritious breakfast choice. The coulis can also be stirred through yoghurt or drizzled over fruit salad, porridge or muesli.


Blueberry coulis

310g (2 cups) fresh or frozen blueberries

2 tsp icing sugar

Pancake batter

250g (2 cups) plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

90g (⅓ cup) sugar

2 eggs

60g margarine, melted

310ml (1¼ cups) reduced-fat milk

310g (2 cups) fresh or frozen blueberries

4 tbsp low-fat plain yoghurt, to serve


1. To make the blueberry coulis, put the blueberries in a blender or food processor and blend until puréed. Strain the coulis through a fine sieve to remove the skin and to make a smooth sauce. Stir in the icing sugar. Set aside until needed.

2. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and make a well in the centre. Using a fork, whisk the eggs, melted margarine and milk together in a bowl and add to the dry ingredients, stirring just to combine (add more milk if you prefer a thinner batter). Gently fold in the blueberries.

3. Heat a non-stick frying pan over low heat and brush lightly with melted margarine or oil. Pour 125ml (½ cup) of the batter into the pan and spread out to make a pancake about 15cm in diameter. Cook for about 3 minutes, or until bubbles appear and pop on the surface, then turn the pancake over and cook the other side (these pancakes can be difficult to handle, so take care when turning). Transfer to a plate and cover with a tea towel  to keep warm while you cook the remaining batter.

4. Serve the blueberry pancakes topped with a dollop of yoghurt and drizzled with the blueberry coulis.