Pancakes with stewed blueberries

Recipe by: Michelle Darmody

Stewed blueberries are not only vibrant toppings but pack a depth of tart flavour, delicious with fluffy, American-style pancakes

Pancakes with stewed blueberries

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

10

MINUTES

Ingredients

  • For the stewed blueberries:

  • 100g blueberries — I use frozen

  • 1 tbsp maple syrup

  • For the pancake batter:

  • 130g plain flour

  • 1 tsp baking powder

  • 2 tbsp golden caster sugar

  • 130ml milk

  • 1 tsp vanilla essence

  • 1 egg

  • sunflower oil, for frying

  •  

Method

  1. Heat the blueberries and maple syrup together and set aside.

  2. Sieve the flour and baking powder together and stir in the sugar. Whisk the milk, vanilla, and egg together. Whisk the two mixtures together until smooth.

  3. Heat the sunflower oil until hot in a heavy based frying pan.

  4. Spoon the batter into the pan. Once small bubbles start appearing on the surface, turn the pancake over, making sure it is golden on each side. Repeat until all of the batter is used.

  5. Serve the pancakes warm with the stewed blueberries.

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