SO we know Shrove Tuesday and a day of pancakes is still a week away, but this recipe for blueberry pancakes with maple syrup and hazelnuts is too tempting to resist for a week.
Enjoy for breakfast guilt-free by using wholemeal flour.
Combining wholemeal flour with white is a good way to increase your intake of fibre, a nutrient that is lacking in the average UK diet.
* Ingredients:
25g wholemeal plain flour
25g plain flour
1 tsp baking powder
½ tsp cinnamon
1 medium free-range egg
75ml semi-skimmed milk
140g fresh or frozen blueberries
2 tsp olive oil
2 tsp maple syrup
20g blanched hazelnuts
* Method:
Combine the dry ingredients in a mixing bowl and make a well in the centre. Pour the egg and half of the milk into the well, then beat this mixture into a thick batter. Stir through the remaining milk. Add the berries and stir.
Heat a large non-stick frying pan over a low heat and add the hazelnuts. Toast gently for a few minutes then transfer to a plate and set aside to cool before chopping. Wipe the pan clean then brush the base with olive oil. Add the mixture 1 tablespoon at a time (per pancake).
As soon as bubbles start to rise to the surface of the pancakes, flip them over using a palette knife and cook the other side for about 30 seconds.The pancakes should be golden brown in colour.
Lift the pancakes out of the pan and place on a warm plate. Serve with maple syrup and chopped hazelnuts.
* Visit vegsoc.org for more vegetarian recipes.
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