Fluffy Skyr Pancakes

Brunch alert! Pancakes are an obvious choice for brunch, and these pancakes pack an extra bit of protein by hiding skyr in the batter. I’m using the new Luxlait lemon skyr, and combining it with blueberries in the batter. The result is super fluffy and mega yum. To serve I’m adding a dollop of Luxlait blueberry skyr and a good glug of maple syrup.

And if you’re wondering: Skyr is a traditional Icelandic dairy product that resembles yogurt but is actually a type of cheese. Luxlait have now started making it with 100% milk from Luxembourg. It is thick and creamy, high in protein and low in fat. Worth a try!

I’ve made this recipe for Luxlait to promote their new range of Skyr.

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August 2, 2024

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Steps
To
Make

Fluffy Skyr Pancakes

150g Luxlait Lemon Skyr
1 egg
1 tbsp sugar
1 tsp vanilla extract
100g flour
½ tsp baking powder
¼ tsp baking soda
A pinch of salt
60ml Luxlait full-fat milk
a bit of lemon zest
two handfuls of blueberries

Luxlait rose butter, for frying

To serve:
blueberries
150g Luxlait Blueberry Skyr
maple syrup

Makes 6 pancakes for 2 – 3 people – Prep: 30 min + 20 min resting

Put the lemon Skyr, egg, sugar and vanilla extract into a bowl and mix with a whisk or a fork.

In a separate bowl, mix the flour, baking powder, baking soda and a pinch of salt.

Add to the Skyr mix with the milk and whisk until you get an even batter. Grate in some lemon zest, then fold through two handfuls of blueberries.

Set the batter aside for 20 minutes to rest.

Melt a little knob of butter in a frying pan, put in a ladle of batter and fry on a medium heat for a good minute until the pancake starts bubbling on the surface. Flip and cook for a few more seconds on the other side. Put on a plate.

Melt another little knob of butter and repeat the process until you have 6 pancakes in total.

Distribute the pancakes between 2 or 3 plates, add a dollop of blueberry Skyr, sprinkle with a few fresh blueberries and drizzle with maple syrup. Serve immediately.

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