Scotch pancakes with a blueberry compote and a pomegranate and granola yoghurt

Ingredients (serves 4)

Scotch pancakes

  • 175g self raising flour
  • 1 tsp baking powder
  • 1 egg
  • 300ml milk
  • 1 tbsp caster sugar
  • Rapeseed oil or butter for cooking

Blueberry compote

  • 300g blueberries
  • 50g caster sugar
  • 100ml water

Pomegranate and granola yogurt

  • 200g Greek yogurt
  • 40g pomegranate seeds
  • 80g granola

Method

  1. To make the pancake batter, combine the flour, baking powder, egg, milk and caster sugar and whisk until smooth.
  2. Put a non stick pan on a medium heat and brush with a little rapeseed oil or butter. Using a small ladle or tablespoon drop equal amounts of the pancake mixture into the pan.
  3. When pancake starts to bubble, turn over using a palette knife or fish slice. Remove from pan when golden brown.
  4. To make the blueberry compote, combine half of the blueberries, water and the sugar in a small heavy based pan and put on a high heat. Simmer the blueberry mixture for 10 minutes until a syrup consistency has formed, then take off the heat and leave to cool. When cooled stir in the remaining blueberries.
  5. For the yogurt mixture, combine ¾ of the pomegranate seeds and the granola with the Greek yogurt.
  6. To serve, stack the warm pancakes and pour over some of the warm blueberry compote. Place a spoonful of the pomegranate and granola yogurt on the side and sprinkle over the remaining pomegranate seeds.