Blueberry Pan Cake

Blueberry Pan Cake

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This is a large blueberry pancake that is so thick and delicious it can be cut into quarters to serve.


Serves: 4 

  • 50g wholemeal flour
  • 40g cornflour
  • 1/2 teaspoon baking powder
  • 1 tablespoon honey
  • 1 teaspoon rapeseed oil
  • 1 teaspoon vanilla essence
  • 1 large egg
  • 150ml skim milk
  • 120g frozen blueberries
  • 10g unsalted butter

Preparation:6min  ›  Cook:8min  ›  Ready in:14min 

  1. In the bowl of a food processor, add the flour, cornflour, baking powder, honey, oil, vanilla, egg and mix to a smooth paste.
  2. Gradually add milk while mixing.
  3. In a large frying pan, melt the butter without burning, pour the batter and check it is evenly spread out.
  4. Sprinkle the still frozen blueberries on top then cover and cook over medium-low heat until the pancake is cooked through.
  5. Cut the pancake into 4 and serve as is or lightly dusted with icing sugar or drizzle with maple syrup.

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