Weekend pancakes with lemon, blueberry and syrup.

Who doesn’t love those extra long weekend breakfasts (which quickly turn in to brunch) where you have time to make something yummy for both yourself and the kids. These weekend pancakes with lemon and fresh blueberries will make your day, no actually, your whole weekend!

Remember: you can never have too much coffee!

You will need: • 2 large eggs • 3.5 dl milk (1.5%) • 0.5 dl lemon juice • zest from one lemon • 100 g flour • pinch of salt • 40 g butter

This is how you do it: 1. With an electric mixer or by hand, beat the eggs with milk, lemon juice and lemon zest. 2. When light and fluffy add the flour and salt. (we recommend sifting the flour) 3. Mix well. 4. Melt the butter on your pancake pan and then pour it into the batter. Stir. 5. Pour some batter onto a hot pan and tip and rotate it to spread batter as thinly as possible. 6. Over medium heat brown the pancakes on both sides. 7. Serve with fresh blueberries and plum syrup and for decoration sift a little powdered sugar over the plate. Dig in!

This recipe is mady by the talented Katrin Bjørk over at Modern Wifestyle.