White Chocolate and Blueberry Pancakes :Clarks Pancake Challenge – #MapleVLemon

Tomorrow is Shrove Tuesday, sometimes better known as Pancake Day. It’s the day before Ash Wednesday (the beginning of Lent) when people ate rich foods before embarking on a season of fasting.

We love pancakes in our home and Pancake Day and the run up to it, is the perfect time to indulge in making and eating Pancakes – lots of them.

The children never seem to grown tired of eating them and I am happy to oblige and make them as they are ever so easy to make and the ingredients are always readily available in the food cupboard.


We were invited to take part in the Clarks Pancake Challenge to make some pancakes using recipes from the Clarks website and see how many we ate we lemon and how many we ate with Maple syrup. I do like my pancakes with lemon and sugar especially the crepes. However, I tried out this recipe and it was Maply syrup hands down. We couldn’t eat it any other way.

clarks pancake2

This is the recipe from Clarks for White chocolate and Bluberry Pancake with Clarks Maple drizzle

Serves 4-6


200g self raising flour
1 teaspoon baking powder
Pinch of salt
1 large egg
200 ml milk
1 teaspoon melted butter
100g white chocolate chips
100g fresh blueberries
1 ½ tablespoons Clarks Maple Syrup
Sunflower oil for frying
Clarks Maple Syrup for drizzling

clarks pancake

  1. Sift the flour, baking powder and salt into a large mixing bowl.
  2. Make a well in the middle and slowly whisk in the milk, egg and maple syrup until you have a smooth thick batter.
  3. Add the melted butter, half the blueberries and the white chocolate and stir.
  4. Heat a wide non stick frying pan over a medium heat and add a little oil.
  5. Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.
  6. Cook for about 3 minutes on each side until golden.
  7. Transfer the pancakes to a warm plate and cover to keep warm.
  8. Serve the pancakes with the remaining blueberries and drizzle generously with maple syrup.

For us, the drizzle turned out to be more of a flood of maple syrup. The pancakes were to die for – delicious and soft and ‘chocolatey’ without being overly sweet.


We got about 10 pancakes about 5 cm in diameter with this recipe so if you require more, increase the amount of ingredients accordingly. They were really easy to make and didn’t take long.

Do you like pancakes? Which do you prefer – Maple or Lemon? Follow the hashtag #MapleVLemon on Twitter to see what the preference is.

Disclaimer: I was sent a Clarks Pancake Pack and a voucher to buy the ingredients for the challenge. All ideas and opinions are my own.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.