For the recipe Blueberry Pancakes
|115 g||Plain Flour (4 oz)|
|2.5 g||Dr. Oetker Bicarbonate of Soda (½ tsp)|
|25 g||Caster Sugar (1oz)|
|200 ml||Whole Milk (7 fl.oz)|
|175 g||Blueberries (6 oz)|
|10 ml||Vegetable Oil (2 tsps)|
|2 g||Salt (a pinch)|
|1||Dr. Oetker Cream of Tartar Sachet (1 sachet)|
|1||Egg , Beaten|
Sift the flour, salt, Cream of Tartar, Bicarbonate of Soda and sugar into a large bowl and make a well in the centre. Then add the egg and milk and gradually whisk into the dry ingredients until well blended. Stir in the blueberries.
Heat a heavy based frying pan or griddle pan, add some of the oil and allow to heat, then drop 2 tablespoons of the batter into the pan to make each pancake.
Cook over a medium heat until bubbles appear, this takes about 2 minutes. Flip the pancake over with a slice or palette knife to cook the other side until it is golden brown.
Lift pancakes onto a cooling rack that is covered with kitchen towel and place more kitchen towel lightly on the top. Cook all the batter and if necessary add more oil to the pan.
If serving hot, keep the pancakes warm in the oven on a plate. Serve topped with extra yogurt, blueberries and maple syrup.
|Per Serving||Per 100 g / ml|