Blueberry and Walnut Pancakes
RECIPE
Ingredients
2 cups flour
2-1/2 teaspoon baking powder
sea salt
2 tablespoons caster sugar
2 eggs whisked
80g melted butter
1-1/2 cup milk
1/2 cup walnuts
spray oil
1 punnet fresh blueberries, washed
1 cup maple syrup, warmed
icing sugar for dusting
Method
Sift the flour and baking powder into a large bowl, add the sea salt and sugar and make a well in the centre. Add the egg, butter and milk to the bowl and whisk together until smooth.
Preheat your frying pan to a moderate heat (Induction level 5). Place walnuts in the pan and dry toast until fragrant and golden. Remove from pan and set aside. Lightly spray the same pan and some egg rings with spray oil and pour a little batter into each ring. Top with a few blueberries on and press them in gently reserving a few blueberries for garnishing.
Once the pancakes start to form bubbles and burst (1-2 minutes), remove the egg rings and flip the pancakes over allowing them to cook an extra minute to ensure the batter is set. Remove pancakes from pan and set aside in a warm place until you have cooked all the batter. Make sure you lightly spray the frying pan and rings between each set of pancakes.
Divide the pancakes equally between 4 plates, garnish with walnuts and the reserved blueberries. Top with maple syrup and dust with icing sugar before serving.
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