Honey and Blueberry Pancake Stack

1

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