Pancakes with Blueberry Jam
Prep time: 20 min
Cook time: 20 min
Get prepped for Shrove Tuesday with KitchenCraft, Taylor Precision and MasterClass. This recipe for pancakes with blueberry jam is perfect for breakfast, brunch, lunch or dinner - after all, you can throw out the rules on Pancake Day!
What you’ll need
- A jam thermometer: Taylor Pro Stainless Steel Jam Thermometer
- A juicer: Chef'n Juicester Jr. 2 in 1 Citrus Juicer
- A non-stick frying pan: MasterClass Ceramic Non-Stick Eco 30cm Fry Pan
For the pancakes:
- 2 eggs
- 200g self raising flour
- 250ml milk
For the jam:
- 400g fresh blueberries
- 250g granulated sugar
- 1 lime, zest and juice
In a pan add the blueberries, sugar, lime juice and zest. (You can always add a couple of peeled and chopped apples to help the jam set).
Bring the jam to a boil, then simmer until the temperature (using a Taylor jam thermometer) reaches 105’C or the word ‘jam’ on your thermometer.
Carefully pour the jam into a sterile jam jar and allow to cool before putting the lid on a storing in the fridge.
For the pancakes, in a bowl whisk together the flour, eggs and milk until you have a smooth batter.
Heat a non-stick frying pan on a medium heat. Pour 3 small pancakes in the pan, leaving a gap between each one (do less if your pan is smaller, but no more if you have a larger pan as you don’t want to worry about them burning)
Allow the pancake to cook for 45 seconds to 1 minute on one side or until golden, then flip and let the other side cook for another 30 - 45 seconds.
Serve the pancakes warm with the jam and a little bit of yoghurt.