Due to Tuesday being international pancake day I promised you a pancake recipe this week so here it is, in time for Sunday brunch tomorrow!
Preparation Time – 10 minutes
Cooking Time – 15 minutes
Serves – 4 people
2 cups of self-raising flour
½ cup of white sugar
2 cups of milk
1 tbsp. vanilla essence
2 eggs (lightly beaten)
30g butter (plus extra for cooking)
2 punnets of blueberries
1 tbsp. butter
1 tsp. brown sugar
½ tsp. cinnamon
1 cup of Maple Syrup
Sift the flour and sugar into a bowl and add the blueberries. Melt the butter in the microwave in a safe bowl and when cooled add milk, eggs and vanilla essence. Stir thoroughly. Make a well in the center of the dry ingredients and add the milk and egg mixture. Mix together until all the ingredients are combined.
The mixture should be thin enough to run slowly off your spoon. If too thin add some more flour and if too thick add some more milk. Turn oven to bake 50 degrees and prepare a plate with a piece of tinfoil over the top to keep cooked pancakes warm.
Heat a large non-stick frying pan over medium heat. For each pancake place 1 teaspoon of butter into the pan and add approximately ¼ cup of batter. Cook for 2 minutes on each side or until bubbles appear to form on the surface. Flip the pancake over and continue to cook for another 1-2 minutes on the other side or until the pancake is cooked right through. Place each cooked pancake on the plate in the oven.
When all batter has been used up, slice bananas lengthways and add to a clean pan on medium heat with butter, brown sugar and cinnamon. Fry on each side for approximately 30 seconds.
To serve place two pancakes on a serving plate, add sliced caramelized bananas on top and drizzle with maple syrup.