✨Blueberry & Cinnamon Pancakes✨
It's the weekend! Keeping things positive with a great family recipe to kickstart ANY morning over the next few weeks. Stay safe, stay well, stay home and stay apart for just a little longer x
60g of flour
1 free range egg
125/150 ml of milk
Handful of halved blueberries
tsp of cinnamon (optional)
1 tsp of Sunflower or Rapeseed oil
Toppings of choice
HOW TO MAKE ✨In a bowl/jug add flour, blueberries, cinnamon, egg and milk. Whisk well. Allow to stand for at least for an hour in the fridge or overnight. ✨Heat your frying pan, add the oil and ensure the pan is very hot. You wipe the excess oil with kitchen towel. Keep this kitchen towel as you will need this to grease the pan between pancakes. ✨Remove your pancake mixture from the fridge, stir ingredients again to ensure the mixture is mixed evenly (add a little milk if the batter is thick). ✨Pour some liquid into the pan, swirl the pan until the mixture has covered the bottom of the pan with a thin layer. Leave to cook for at least a minute. ✨Flip over and then cook the other side.
✨Once cooked, dish the pancake onto a large plate. Add the topping of your choice! Roll the pancake, cut into half.
✨Repeat the cooking process until all the mixture is gone. Then enjoy!
TOP TIP: GLUTEN FREE version, replace flour with cornflour & a tsp of chia seeds.
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