• 200 g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 450 ml buttermilk
  • 15 g butter, melted
  • 2 large eggs
  • 100 ml milk
  • 100 g blueberries
  • 1 tsp vegetable oil
  • 300 ml double cream
  • 2 tbsp icing sugar
  • 0.25 tsp vanilla extract
  • 2 bananas, sliced
  • 2 tbsp runny honey


  1. 1

    Sift the flour with the baking powder and bicarbonate of soda. Mix together the buttermilk, melted butter and eggs. Make a well in the flour mixture and slowly add the buttermilk mixture, mixing well as you go until you have a smooth batter. Stir in the milk and half the blueberries.

  2. 2

    Heat a heavy-based frying pan or flat griddle pan and brush with a little oil or butter. Add a small ladle full of batter mix to the pan to give an 8cm pancake (you may be able to fit 2 pancakes in the pan at a time) and cook for 1-2 minutes until the mixture begins to set and bubble and the underneath is nicely browned. Flip over with a palette knife and cook for a further minute. Transfer to a plate and continue until all the mixture is used up.

  3. 3

    Whisk the double cream until you have soft peaks then stir in the icing sugar and vanilla extract and whisk a little more until thickened.

  4. 4

    Place 3 pancakes on each serving plate and serve with a dollop of the vanilla cream, remaining blueberries and sliced bananas and for adults and toddlers a little drizzle of honey. Only serve honey to babies older than one year. 


    Cook's tip: for babies: purée the bananas and blueberries and serve with strips of the pancakes.

Nutritional Details

Each serving provides
  • Energy 2357kj 563kcal 28%
  • Fat 12.9g 18%
  • Saturates 5.0g 25%
  • Sugars 37.7g 42%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 578kj/138kcal

Each serving provides

87.8g carbohydrate 4.4g fibre 21.6g protein

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