- 10 min
- 35 min
- 2½ cups (375g) plain flour
- 1 tbsp baking powder
- 1/3 cup (75g) caster sugar
- 3 large eggs, lightly whisked
- 1 tsp Queen Organic Vanilla Bean Paste
- 2¼ cups (560ml) milk
- 85g butter, melted
- 2 cups (250g) blueberries (fresh or frozen)
- ½ cup (110g) sugar
- ½ cup (125ml) water
- 2 tbsp (40ml) Queen Pure Maple Syrup
- 1 tsp arrowroot powder
To make the pancakes, place all the dry ingredients in a bowl and whisk together.
Gradually whisk in eggs, followed by milk to make a thick, smooth batter. Add in melted butter and stir well.
Heat a non-stick 10 inch/25cm pan over a medium heat. Pour in just under ⅔ cup of batter to make an 8 inch/20cm pancake.
Cook for approximately 2 minutes on each side, flipping when the bottom is golden brown and the edges are set. Place on a plate and cover with foil.
To make the blueberry sauce, place all the ingredients except the arrowroot into a saucepan and bring to a boil.
Mix arrowroot with 2 tsp of water, then remove saucepan from heat and stir it into blueberry mixture thoroughly. Place back on heat for a few seconds until the sauce is thickened.
Stack your pancakes on a serving dish or cake stand and at the table, pour over the sauce and serve in wedges like a cake!
This lovely recipe and images are by The Sugar Hit. See the original here.