Add some Whites Jumbo Oats to your pancakes this pancake Tuesday

26 January 2016

Add some Whites Jumbo Oats to your pancakes this pancake Tuesday

Lemon and Oat Pancakes with a blueberry compote


  • 225g fresh blueberries
  • 50g caster sugar
  • Generous squeeze of fresh lemon juice
  • 1 tsp vanilla extract
  • 125g self-raising flour
  • 2 rounded teaspoons of baking powder
  • 2 tsp ground cinnamon
  • 50g Whites Jumbo Oats
  • 40g caster sugar
  • zest of a lemon
  • 2 large eggs, beaten
  • 220ml buttermilk
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • sunflower oil, for frying
  • low-fat Greek-style natural yogurt and icing sugar,to serve


Put the compote ingredients in a pan and heat gently until the blueberries start to pop and release their juices, then simmer for 2-3 minutes until jammy. Allow to cool to room temperature.

To make the pancakes sift the flour, baking powder and cinnamon together into a bowl, then add the oats, sugar and zest. Now add the eggs, buttermilk, vanilla and syrup, and stir to form a batter.

Heat a frying pan over a medium heat and brush with a little sunflower oil. Drop three to four individual large tablespoons of the pancake batter into the pan, depending on how many you can fit without them joining together. Cook for 1 to 2 minutes on each side until golden. Repeat until all the batter is used.

Pile the pancakes onto serving plates and top with a spoonful of the blueberry compote and a dollop of yogurt. Dust with icing sugar and serve.



#Lemon and Oat Pancakes with blueberry Compote

for a slightly different and healthier twist this pancake Tuesday try adding White’s Jumbo Oats