Google+ Followers

Monday, 11 February 2013

Blueberry Pancakes with Yoghurt and Maple Syrup


Pancakes always seen like an indulgence but they don't need to be all that fattening if you use trim milk, add only one tablespoon of sugar to the batter and top with Greek yoghurt and fresh blueberries. You could stop there but to make these really delicious a dribble of pure maple syrup makes for perfection.

John came back from skiing in Canada this week and brought back a bottle of genuine maple syrup so I just had to make these for breakfast. This recipe is for two people but it can easily be doubled or trebled to feed more.  I like to make small pancakes with a little silver ladle that came from my Mum is what I use. It holds 1/8 of a cup and this recipe will make 6-8.

Why is it that the first pancake is often a disaster? No matter, the rest turned out perfectly.

Ingredients:

1/2 cup of flour
1 large free range egg
150 ml of trim milk
1 tablespoon of castor sugar
a few drops of vanilla essence ( optional)

Whisk altogether and leave to stand for 1/2 hour
Grease a non stick frypan lightly with cooking oil/butter or olivani
Pour 1/8 cup of batter into the pan and swirl it to spread it. It will only cover part of it, Let it brown underneath and then flip it over to cook the other side.
You won't need to grease the pan again for the rest of the batch.
Serve while still warm with yoghurt, blueberries and a drizzle of pure maple syrup.

Why is it that the first pancake is often a disaster? No matter, the rest turned out perfectly





 

No comments:

Post a Comment