Blueberry Pancakes with Mint, Honey, and Greek Yoghurt

As the saying goes, “If it ain’t broke, don’t fix it.” But after seven years, I felt it was time to revisit my original Blueberry Pancake Recipe. While the original still holds up, a couple of things have changed that made an update worthwhile.
First, I upgraded to a non-stick crêpe pan, as my trusty old Circulon was nearing retirement. Second, I decided to leave out the thinly sliced blueberries from the batter.

This tweak resulted in thinner, more evenly cooked pancakes. But I still wanted that burst of blueberry flavour—and a touch of colour. The solution? A couple of tablespoons of St Dalfour’s Blueberry Fruit Spread whisked into the batter. The difference it makes is remarkable!

We still use the same generous helping of freshly sliced blueberries as in the original recipe—but now they’re all reserved for the garnish. The blueberry fruit spread has been added to enhance the flavour, but rest assured, nothing has been taken away.

From Bush to Bust: Our Blueberry Growing Fiasco

We both adore blueberries—especially when they’re in season and bursting with flavour. Inspired by that love, we decided to try growing our own. Unfortunately, we quickly learned that my skills in blueberry cultivation are… less than stellar.
Britain’s unpredictable weather already makes gardening a challenge, and our garden simply doesn’t get enough sunshine. Last year, Marlini bought a beautiful organic blueberry plant and gave it all the care and attention it deserved. Then came the slugs.
One morning, we found a slimy invasion at the base of the pot. Armed with my limited horticultural know-how, I resorted to the classic “salt method” to evict our unwelcome guests. It worked—almost too well. While the slug problem was solved, I failed to realise that the salt would also kill the plant.

Let’s just say Marlini was not impressed. I may have been forgiven, but the memory of me murdering her beloved blueberry plant lives on.
Although we did replace the plant, our dreams of quitting the day job to become prosperous blueberry farmers were well and truly crushed. At the height of this year’s “harvest,” we managed a grand total of four berries—which mysteriously vanished overnight.

We never caught the culprit red-beaked, but our prime suspect is the rather plump pigeon that frequently lounges on the corner of our shed, looking suspiciously well-fed. As much as we love the idea of homegrown produce, the economics just don’t add up. By the time you factor in the cost of the plant, fertiliser, water, and time, each berry probably set us back about £10. And the real kicker? We didn’t even get to taste a single one.
The moral of the story? Leave it to the experts and buy your blueberries from the store. Had we relied on our own crop, this recipe would’ve taken a very different turn!

Blueberry Pancakes with Mint, Honey, and Greek Yoghurt Recipe

The other tweak to this recipe was purely practical. Since I can only cook one pancake at a time—each taking around two minutes—I used to stack them on a plate, garnish, and serve. The problem? They’d start to sweat, leaving condensation behind and giving the bottom pancake a slightly soggy base.

The solution turned out to be wonderfully simple: roll each pancake into a cigar shape as it comes off the pan. This significantly reduces the surface area in contact with the plate—and no more damp bottoms!

Finally, garnish with thinly sliced fresh blueberries, a generous drizzle of golden honey, and a sprinkle of shredded mint leaves. While entirely optional, a small ramekin of creamy yoghurt swirled with honey and a few extra blueberries makes a delightful addition on the side.
Enjoy every bite!

Blueberry Pancakes with Mint, Honey, and Greek Yoghurt

Richard Bewley

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Brunch

Cuisine European

Servings 4 pancakes

Equipment

• 1 pancake pan or flat (non-grooved) non stick pan

Ingredients

  

• 1 cup Self-raising flour sifted
• 0.5 tbsp Organic vegetable oil
• 1 cup semi-skimmed milk
• 1 large free-range egg beaten
• 1 pinch sea salt
• 2 tbsp Blueberry conserve* heaped
• 100 g fresh blueberries rinsed and sliced
• 6 large fresh mint leaves thinly shredded
• 150 g Light Greek Yoghurt
• Drizzle liquid honey

Instructions

 

• Begin by sifting the flour into a large mixing bowl. Add a pinch of salt and mix well
• Create a well in the centre of the flour mixture, then pour in the beaten free-range egg.
• Gradually add the milk, and use a balloon whisk to gently beat the mixture until it forms a smooth batter.
• Add the blueberry conserve and whisk thoroughly until the batter turns a pale blue colour and the conserve is evenly distributed.
• Rinse the blueberries thoroughly, then slice them. Finely shred the mint leaves.
• Divide the Greek yogurt evenly among the ramekins. Sprinkle half of the sliced blueberries and shredded mint leaves over the yogurt, then drizzle with honey. Set aside.
• Heat a large non-stick pancake pan to 200°C. Add the vegetable oil and swirl it around to coat the base evenly. Then, wipe off the excess oil with kitchen paper.
• Pour a quarter of the blueberry pancake batter into the centre of the pan. Use the back of the ladle to spread it out evenly.
• Cook for 2 minutes, then carefully flip the pancake to cook the other side. Continue cooking for another 1 1/2 to 2 minutes before transferring it to a plate. Roll the pancake into a tube shape. If needed, wipe the pan surface with oil-absorbed kitchen paper.
• Repeat the process until all the batter is used.
• Serve immediately, garnishing with the remaining blueberries, shredded mint leaves, and an extra drizzle of honey.