Classic American-style pancakes with blueberry compote

Ingredients

• 200g pack Co-op blueberries
• Zest and juice of 1 lemon
• 4 tbsp Fairtrade golden caster sugar
• 225g Co-op self raising white flour
• 1½ tsp baking powder
• 3 Co-op British free range eggs, lightly beaten
• 30g Co-op unsalted butter, melted
• 200ml Co-op semi-skimmed milk
• 2 tbsp Co-op vegetable oil

Method

1. For the compote, put the blueberries in a small saucepan with the lemon juice and half the sugar
2. Heat gently and simmer for 3-4 mins, until the blueberries burst and the liquid reduces
3. Set aside to cool while you make the pancakes
4. Sift together the flour, baking powder and remaining sugar
5. Whisk the eggs, melted butter and milk in a jug, then pour into the dry ingredients
6. Mix with a fork until combined
7. Heat half the oil in a large frying pan, then ladle in 2 spoonfuls of the batter
8. Cook for 2-3 mins on one side until bubbles start to appear, then carefully flip
9. Cook for another 2-3 mins, until golden, then keep warm under a tea towel while you make the rest
10. Repeat to make 8 pancakes in total, adding the remaining oil as needed
11. Serve in a stack with the compote spooned over and the lemon zest sprinkled on top