Pancakes with stewed blueberries
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Dessert
Method
Heat the blueberries and maple syrup together and set aside.
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.
Heat the sunflower oil until hot in a heavy based frying pan.
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.
Serve the pancakes warm with the stewed blueberries.
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
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Method
Heat the blueberries and maple syrup together and set aside.
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.
Heat the sunflower oil until hot in a heavy based frying pan.
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.
Serve the pancakes warm with the stewed blueberries.
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