Consumers

Overview Field to fork SKIP2BFIT 5 a day Seasonal Berries Eat in colour campaign Recipes

Blueberry and Banana Pancakes

Ingredients

• 200g plain flour
• 50g caster sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla extract
• 2 eggs, well beaten
• 1 pint milk
• 2 bananas, mashed with a fork
• 25g butter, melted
• 200g fresh blueberries
• butter / oil for cooking pancakes

Method

Mix flour, sugar, baking powder and salt in a food mixer / processor. Add the eggs, milk, butter, vanilla and bananas, and mix until blended and smooth. Fold the blueberries into the mixture using a spoon. Now preheat a pancake pan / frying pan and add a small amount of butter, before spooning in enough mixture to cover the base of the pan. Cook until golden on each side, turning each pancake only once. The blueberries will burst and release their flavour, as the pancakes are cooked. Serve immediately, with a scoop of vanilla ice cream. The serving suggestion on the cover also shows a quick blueberry sauce, which can be made by placing fresh blueberries in a pan, and heating gently with sugar and a few drops of water.

The mixture will produce 6 to 8 pancakes.