Blueberry Pancakes

by John Bayley

Makes 4

1 cup white flour (important a CUP measures 240ml)
1 cup ‘milk’
1/3cup cashews
2tbs sugar
1tsp baking soda
¾ cup blueberries (fresh are best, we discovered the frozen ones don’t let the pancake cook well)
Pinch of salt
A splash of oil to fry in.

Garnish:
A knob of margarine
Maple syrup or agave

Serve with:
A fresh cup of coffee!

Prep time 5 mins

Cooking time 5 mins

Sift flour and baking soda into a bowl and combine well. Then put the milk, cashews and sugar into a liquidiser and blend until smooth. Now stir the wet mixture into the dry until all lumps are gone, trying not to over mix it and then stir in the blueberries.Now in a medium heat frying add a splash of oil and a ladle full of batter, move the batter evenly around the pan, finishing with it being about 1/3 cm thick. Cook for a few minutes until the underside crisps off and turn with a palette knife or similar tool. Keep cooking until this side has crisped off and remove from heat and serve with a knob of marg and a splash of maple syrup. It’s important not to overheat the pan as the pancakes will burn without cooking through, the first one is always the tester for temperature of the pan, you should adjust it accordingly.

Also these are very thick american style pancakes, if you like them slightly thinner then just add a dash more milk.

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DVD details:
PAL/Region 0/Colour/16:9/150 mins

37 Recipes, including starters and sides, mains, desserts and Raw food

Advice on nutrition - video interview with Yvonne Bishop-Weston

Includes full colour recipe booklet