Pancake Tuesday recipes
- Add 200g of frozen or fresh blueberries into a pan with 2 tablespoons of maple syrup. Bring to the boil over a medium heat, making sure to stir often. Simmer gently and remove from the heat once berries begin to burst.
- To a bowl, add 150g of spelt flour, 1 teaspoon of baking powder and ¾ teaspoon of bicarbonate of soda. Mix together and make a well in the centre.
- Get a seperate bowl and add 1 large beaten egg, 150ml of milk, 1 teaspoon of vanilla extract and 2 mashed bananas. Once combined, pour this wet mixture into the dry ingredients and mix to form a batter. Then, stir in the remaining 100g of blueberries.
- Heat a large frying pan over a medium heat and brush the surface with oil. Once the pan is hot, add your pancake mix, forming 6 pancakes in total. Make sure they have enough room to cook and spread slightly.
- Cook for a couple of minutes or until bubbles appear on the surface. Flip over and cook for a further minute or so. Repeat the process to make 12 pancakes in total.
- Serve the pancakes warm and in stacks and pour some of the blueberry compote on top. Add extra banana slices, if you’d like.
- Freezing and defrosting guidelines: freeze the pancakes only – cook according to the recipe and then allow to cool completely before freezing. Layer the cooked pancakes in greaseproof paper and wrap well. Freeze for up to 3 months.
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Banana, spelt and blueberry pancake stack
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