Saint Agur blueberry pancakes

The Saint Agur in this recipe give the pancakes a slight acidic quality which compliments the blueberries, although you could make these with any soft seasonal fruit. I like them with blueberries served with a spoon of crème fraîche

Recipe © Raymond Blanc / Photograph © Chris Terry

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 10 pancakes


  • 200g self-raising flour

  • 1tsp baking powder

  • 1 pinch sea salt

  • 2 tbsp caster sugar

  • 1 egg, free range, beaten

  • 300ml whole milk

  • 25g unsalted butter, melted

  • 150g blueberry’s, washed

  • 150g Saint Agur blue cheese

  • 2-3tsp unsalted butter, to cook the pancakes

  • To serve:

    2 tbsp maple syrup (optional)

    2 tbsp crème fraîche (optional)


  1. In a large bowl, mix together the flour, baking powder, sea salt and caster sugar and make a well in the centre. Pour in the beaten egg, milk and whisk the mixture until you have a smooth batter.

    Whisk in the melted butter and with a large spoon, gently fold in the blueberry’s and crumbled Saint Agur.

  2. In a large non-stick frying pan on a medium heat, melt 1tsp of the unsalted butter.

    Spoon a large tablespoon of the batter into the pan to form 1 round pancake, approximately 7cm in diameter.

    Repeat this until all the batter is used up, you should make about 10 pancakes.

    Cook for 2-3 minutes until small bubbles appear on the surface of each pancake. Then turn the pancakes over to cook for a further 2-3 minutes.

    Remove the cooked pancakes onto a plate, cover with a piece of kitchen paper to keep the pancakes warm.

    Wipe the frying pan clean with a piece of kitchen towel.

    Repeat with the rest of the batter until you have cooked all the pancakes.

  3. To serve:

    Arrange the pancakes onto plates and serve with a spoon of crème fraîche and maple syrup.