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Blueberry Pancakes and Syrup

This pancake recipe provides a mouth watering breakfast or dessert. A special treat to make your day!

Blueberry Pancakes
  • 1 ½ Cups sifted flour
  • 2 ½ Tsp Baking Powder
  • 3 Level Tbs sugar
  • ¾ Tsp Salt
  • 2 Eggs Separated
  • 1 Cup Milk
  • 3 Tbs Melted Butter
  • 1 Cup Fresh Blueberries

Sift dry ingredients.

Beat egg yolks and combine with milk and melted butter.
Add to dry ingredients and mix until smooth.
Stir in blueberries and gently fold in stiffly beaten egg whites.
Heat a non stick frypan over medium heat and brush with a little butter.
Ladle 3-4 tbs batter into the pan for each pancake and cook for approx 2 mins or until bubbles appear on the surface.
Turn and cook for another minute.
Delicious served with blueberry sauce or Maple syrup and a little cream.

 

Blueberry Sauce
  • 500 gms Blueberries
  • 250ml Red Wine
  • 200gm Sugar
  • 250ml Water
  • 1 Level Tbs Cornflour

Place blueberries, water, sugar and wine in a saucepan.
Bring to the boil and simmer for 5 mins.
Make a thin, smooth paste with cornflour and a little water, stir into saucepan and cook for a further minute.

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