Plump, juicy blueberries nestled between fluffy golden pancakes, all soaked in a creamy custard and baked to sweet, melty perfection. This blueberry pancake pudding is a comforting yet elegant treat, perfect for cosy nights in or weekend brunches with friends or family. Perfect for the Pancake Day!
In a large bowl, combine the flour, baking powder, soda, sugar and salt. In a separate bowl, combine the milk, soured cream and egg. Add the wet ingredients into the dry ingredients and whisk until you have smooth batter.
Heat a large non-stick frying pan over medium heat. Add 1 tbsp of butter and allow it to melt. Add a small ladle of batter (or use a cookie scoop or an ice cream scoop if you’d like). Cook the pancakes for about 2-3 minutes, or until the top of the pancakes begins to bubble, and the edges begin to set. Flip it over and cook for another minute or two, until both sides are golden brown. Repeat until you have used all of the batter.
Make the custard. In a large jug or bowl, whisk all of the ingredients together. Set aside. Preheat the oven to 170°C.
Lightly grease an ovenproof dish, roughly about 20 x 25 x 5 cm. Cut each pancake in half and arrange in the baking dish. Scatter the blueberries all over the pancakes, ensuring to add some between the pancakes too. Pour the custard mixture over the pancakes and blueberries.
Bake the pudding for 35-40 minutes, or until the custard has set. If the pancakes start browning too much, cover the pudding with aluminum foil.
Remove from the oven, and allow to cool for 5 minutes. Drizzle with extra Lyles Golden Syrup. Serve with custard, ice cream or cream. Enjoy!
#lylesgoldensyrup #goldenbreakfastdisco #absolutelygolden
Ingredients – 9 items
For the pancakes
fresh or frozen
For the custard mixture
Lyle’s Golden Syrup Bottle 325g
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