Blueberry Sharing Pancake
“Sharing” and “pancakes”. Not a great-sounding combo (who wants to share their pancakes?) but trust us, these work a treat especially when topped with the delicious blueberry maple syrup. AND you won’t have the boring wait of standing over a frying pan for ages making individual pancakes for a kitchen full of people. Feel free to swap the blueberries for your favourite alternate berries!
Serves
Ingredients
For the pancake
<item-todo-done>350g self raising flour<item-todo-done><item-todo-done>¼ tsp table salt<item-todo-done><item-todo-done>400ml almond milk<item-todo-done><item-todo-done>3 tbsp caster sugar<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done>
For the topping
<item-todo-done>4 tbsp runny almond or peanut butter<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done> fresh berries<item-todo-done>
For the blueberry maple syrup
<item-todo-done>125ml maple syrup<item-todo-done><item-todo-done>80g blueberries<item-todo-done><item-todo-done>½ tbsp lemon juice<item-todo-done>
To serve
<item-todo-done> icing sugar to dust<item-todo-done><item-todo-done> handful of blueberries<item-todo-done>
Before you start
Preheat oven to 180˚C, fan setting | Parchment lined baking sheet | 2 mixing bowls | Whisk | Medium saucepan
Make the pancakes
- Place the flour, sugar, baking powder and salt into a large mixing bowl and whisk until there are no lumps
- Pour in the almond milk and vegetable oil and whisk again until a smooth batter comes together
Decorate the pancake
- Pour the batter into the lined baking tray
- Drizzle some nut butter over the top and use a teaspoon to create a marble-like consistency over the top of the batter
- Sprinkle with the raspberries (or whatever fruit you are using)
Cook the pancakes
- Bake for 15 minutes, or until golden and cooked through
**While the pancake bakes, make the blueberry maple syrup **
- Add the maple syrup, 3/4 of the blueberries and lemon juice to the pan
- Bring to a boil, then reduce the heat and simmer for 10 minutes until thickened
- Let cool to room temperature, then stir in the remaining blueberries
**Assemble **
- Carefully take the pancake out of the sheet and cut into slices
- Stack onto plates and top with a square of plant-based butter on top (if using) to slightly melt
- Drizzle over the blueberry maple syrup and a handful of fresh blueberries
- Serve immediately