Blueberry & Seaweed Fluffy Pancakes

Recipe

Blueberry & Seaweed Fluffy Pancakes

  • Breakfast
  • Dessert
  • Vegetarian
Prep 20 mins Serves Serves 2

Every summer, Norwegians head into the forests and hills to pick wild blueberries by hand, a tradition that stretches across the whole country and well into Lofoten too. Whatever is not eaten straight off the bush usually ends up in the freezer, so it can still be enjoyed months later once the snow has settled in. These pancakes are our nod to that tradition, topped with a warm blueberry sauce made from berries pulled from the freezer through the winter. Arctic Ocean Greens sprinkles are folded into the batter itself, adding a subtle savoury depth that balances out the sweetness of the blueberries. 

Instructions

  1. Warm the blueberries gently in a small pan with the lemon juice and sugar until they start to soften and release their juice, and the sugar has melted, about 5 to 10 minutes. Set aside. 
  2. In a large bowl, whisk together the flour, baking powder, salt, caster sugar, and Arctic Ocean Greens. 
  3. In a separate bowl or jug, whisk together the milk, egg, melted butter, and vanilla. 
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined, a few lumps are fine. 
  5. Heat a little butter in a non stick frying pan over medium heat. Spoon in the batter to form pancakes of your preferred size, cooking for 1 to 2 minutes per side until golden and cooked through. 
  6. Stack the pancakes and spoon over the warm blueberry sauce to serve. 

Products used in this recipe