blueberry almond pancakes
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Author: Michael Verhoef Status: published Published: Jul 27,2009 license cc-by-nc-nd tags: Brunch, Breakfast, Pancake, 2009, Cream, Pancakes, Almond, Blueberry, Blueberry Pancakes, Double Cream,
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Share on TwitterIngredients (serves 4)
2 cups self-raising flour, sifted
1/4 cup almond meal (ground almonds)
2 tablespoons caster sugar
1 1/2 cups milk
1 egg, lightly beaten
1 teaspoon vanilla extract
150g fresh or frozen blueberries
40g butter, softened double cream and icing sugar mixture, to serve
Method
Combine flour, almond meal and caster sugar in a large bowl. Make a well in the centre. Add milk, egg and vanilla. Using a large metal spoon, stir until just combined.
Gently fold half the blueberries through the batter. Heat a non-stick frying pan over medium heat. Add 2 teaspoons of butter to pan and swirl to coat base.
Pour 1/4 cup of pancake batter into pan and swirl to form a 10cm round. Cook pancake for 2 minutes or until small bubbles begin to appear on the surface. Turn over and cook for 1 to 2 minutes or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining mixture, adding more butter to pan as necessary.
Place 3 pancakes on each serving plate. Top with a dollop of double cream. Sprinkle over remaining blueberries. Dust with icing sugar and serve.
