Tuesday, 5 October 2010
As promised, another recipe made with some of my blueberry crop. They were a little late this year but well worth waiting for.
These pancakes are great for breakfast or teatime spread with a little butter. For a little spice add 1 tsp ground cinnamon to the batter.
For the batter
100g self raising flour
Pinch of salt
2 tbsp sugar
1 tsp mixed spice
Whole milk to mix to a thick batter
50g fresh blueberries
Sieve the flour, spice and salt together, add the sugar, the egg and milk a little at a time until you have a thick, but very soft batter. Gently stir in the blueberries.
Heat a griddle or frying pan over a moderate heat. Add the batter in tablespoon measures and cook gently until bubbles appear on the surface, turn and cook for another 30 seconds until golden brown. Repeat until the mixture is used up.
Serve warm with maple syrup and a little crème fraiche.
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