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Blueberry and almond pancakes
Blueberry and almond pancakes
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Prep Time:
15 minutes
Cook Time:
32 minutes
Total Time:
47 minutes
Surprise your loved ones with fluffy blueberry pancakes topped with rich double cream for breakfast.
Ingredients:
  • 300.00 gm self-raising flour, sifted
  • 25.00 gm almond meal (ground almonds)
  • 40.00 gm caster sugar
  • 386.25 gm milk
  • 1 egg, lightly beaten
  • 4.40 gm vanilla extract
  • 150g fresh blueberries or frozen blueberries
  • 40g butter
  • Double cream, to serve
  • Icing sugar mixture, to serve
Instructions:
  • In a large bowl, mix together flour, almond meal, and caster sugar. Create a well in the center and pour in the milk, egg, and vanilla. Gently stir with a large metal spoon until just combined.
  • Incorporate half of the blueberries into the batter with a gentle folding motion. Heat a non-stick frying pan over medium heat, then add 2 teaspoons of butter to the pan, swirling it to coat the base evenly.
  • Pour a generous amount of pancake batter into the pan and gently swirl to create a perfect 10cm round shape. Let it cook for a couple of minutes until you see tiny bubbles forming on the surface. Flip it over and cook for an additional minute or two until it turns a beautiful golden color and is fully cooked. Place it on a plate, cover to keep warm, and continue the process with the rest of the batter, adding more butter to the pan as needed.
  • Lay 3 pancakes on individual plates. Add a spoonful of double cream on top. Scatter the rest of the blueberries. Finish with a sprinkle of icing sugar before serving.

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