Lemon & Blueberry Pancake Stack
Small golden pancakes layered with blueberries and lemon zest, finished with a little maple syrup.
Ingredients
- •75 g Plain flour
- •1 Egg white
- •110 ml Water
- •¼ tsp Baking powder
- •¼ tbsp Caster sugar
- •60 g Blueberries
- •½ lemon Lemon zest
- •¼ tsp Vegetable oil
- •½ tsp Maple syrup
Equipment
Non-stick frying pan, mixing bowl, whisk, spatula
Method
- 1Mix the flour, baking powder and sugar in a bowl.
- 2Whisk the egg white, water and lemon zest together.
- 3Gradually whisk the wet mixture into the dry ingredients until smooth.
- 4Heat the oil in a non-stick frying pan over a medium heat.
- 5Cook small pancakes in batches, turning when bubbles appear and cooking until golden on both sides.
- 6Stack the pancakes and spoon the blueberries between the layers.
- 7Finish with the maple syrup and serve.
Nutrition
Dietary Guide
🥔 Potassium: Low
🧀 Phosphate: Low
🍖 Purines: Low
The fruit portion is controlled to keep potassium modest. Choose baking powder without phosphate additives where available.
Source
GOV.UKRecipe source
Kidney Planner Original
Developed specifically for Kidney Planner. Nutritional values calculated using McCance and Widdowson’s Composition of Foods Integrated Dataset (CoFID) 2021. • View CoFID 2021
Lemon & Blueberry Pancake Stack
Small golden pancakes layered with blueberries and lemon zest, finished with a little maple syrup.
20 minutes
410 kcal
9 g
210 mg
🔎 Equipment
Non-stick frying pan, mixing bowl, whisk, spatula
🥘 Ingredients
- Plain flour - 75 g
- Egg white - 1
- Water - 110 ml
- Baking powder - ¼ tsp
- Caster sugar - ¼ tbsp
- Blueberries - 60 g
- Lemon zest - ½ lemon
- Vegetable oil - ¼ tsp
- Maple syrup - ½ tsp
👨🍳 Method
- Mix the flour, baking powder and sugar in a bowl.
- Whisk the egg white, water and lemon zest together.
- Gradually whisk the wet mixture into the dry ingredients until smooth.
- Heat the oil in a non-stick frying pan over a medium heat.
- Cook small pancakes in batches, turning when bubbles appear and cooking until golden on both sides.
- Stack the pancakes and spoon the blueberries between the layers.
- Finish with the maple syrup and serve.
📊 Nutrition
Calories: 410 kcal
Protein: 9 g
Carbohydrates: 76 g
Fat: 8 g
Fibre: 3 g
Sodium: 210 mg
🥗 Dietary Guide
🥔 Potassium: Low
🧀 Phosphate: Low
🍖 Purines: Low
The fruit portion is controlled to keep potassium modest. Choose baking powder without phosphate additives where available.
Source
GOV.UKRecipe source
Kidney Planner Original ↗
Developed specifically for Kidney Planner. Nutritional values calculated using McCance and Widdowson’s Composition of Foods Integrated Dataset (CoFID) 2021. • View CoFID 2021