Give light and fluffy pancakes a delicious twist with vanilla and fresh blueberries.
Ingredients
- 1 1/2 cups milk
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups White Wings self-raising flour
- 1/4 teaspoon bicarbonate of soda
- 1/3 cup caster sugar
- 25g butter, melted
- 1 teaspoon vanilla extract, extra
- 1 1/2 cups fresh or frozen blueberries
Method
- Step 1Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined. Stir in extra vanilla and blueberries.
- Step 2Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve.
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
669 kj
Energy
4g
Fat Total
2g
Saturated Fat
1g
Fibre
4g
Protein
27mg
Cholesterol
238.72mg
Sodium
10g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Blueberries and icing sugar.
Add 2 to 3 tablespoons extra milk if batter is too thick, or has thickened on standing.
To ‘freshen-up’ day-old pancakes, microwave, covered with paper towel, on medium-high (70%) for 30 seconds to 1 minute or until heated through.
Although all recipes call for 1 quantity Basic pancakes, some vary the Basic pancake ingredients, so check recipes before making.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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