Lemon drizzle and blueberry poppy seed pancakes
Price: 50p per serving
- 1½tbsp poppy seeds
- 155g pack Asda Pancake Shaker
- 290ml semi-skimmed milk
- 20g unsalted butter, cut into 8 cubes
- 3tbsp Extra Special Lemon Curd
- 1 lemon, zested and cut into wedges, to serve
- 250g blueberries
- 1tbsp icing sugar, to dust
Add the poppy seeds to the dry mixture in the shaker; shake to mix well. Add the milk and shake according to the pack instructions until combined.
In a 20cm nonstick frying pan, heat 1 cube butter on a medium setting until melted and barely frothing. Add enough batter to create a thin pancake, tilting the pan to cover the base. Fry for 1-2 mins until the pancake no longer sticks. Flip, then fry for 1 min. Put on a plate.
Repeat with the rest of the butter and batter until you have 8 pancakes.
Drizzle each pancake with a little lemon curd, fold in half twice to form a wedge shape, and arrange, overlapping, on a platter.
Sprinkle over the zest and blueberries, drizzle with the remaining curd, dust with the icing sugar and serve with the lemon wedges.