Ingredients
Pancakes
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2½ cups (375g) plain flour
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1 tbsp baking powder
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1/3 cup (75g) caster sugar
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3 large eggs, lightly whisked
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1 tsp Queen Organic Vanilla Bean Paste
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2¼ cups (560ml) milk
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85g butter, melted
Blueberry Sauce
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2 cups (250g) blueberries (fresh or frozen)
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½ cup (110g) sugar
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½ cup (125ml) water
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2 tbsp (40ml) Queen Pure Maple Syrup
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1 tsp arrowroot powder
Method - Pancakes
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1
To make the pancakes, place all the dry ingredients in a bowl and whisk together.
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2
Gradually whisk in eggs, followed by milk to make a thick, smooth batter. Add in melted butter and stir well.
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3
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.
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4
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.
Method - Blueberry Sauce
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1
To make the blueberry sauce, place all the ingredients except the arrowroot into a saucepan and bring to a boil.
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2
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.
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3
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.
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