Treat yourself to a delightful breakfast or brunch with this Blueberry and Honey Pancake Stack. Light and fluffy pancakes bursting with juicy blueberries, drizzled with sweet Peels honey.
500 ml cake flour
15 ml baking powder
2 ml salt
40 ml honey
450 ml milk
100 ml melted butter or sunflower oil
5 ml vanilla essence
100 g fresh or frozen blueberries
2 eggs
Extra melted butter for frying
Extra honey for serving
Sift together the dry ingredients
Mix together the honey, eggs, milk and melted butter or oil and vanilla
Add the liquids to the dry ingredients and mix until just mixed – do NOT overmix the batter. Lastly stir in the blueberries (TIP – if using frozen berries be careful not to stir after adding the berries. The berries will “bleed” into the batter and discolour it)
Grease/brush a frying pan lightly with the melted butter and drop tablespoons of the batter into the pan. Cook and turn gently to cook the other side.
Repeat with the rest of the batter. Keep warm
TO SERVE: Serve the pancakes stacked on serving plates and drizzle with honey just before serving
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