08 May Mother’s Day Breaky!
Blueberry Pancakes
This mother’s day we’ve spiced up a classic dish to treat your loved ones! Try our delicious and easy blueberry pancakes!
Light and fluffy with dietary suitability for all, this dish is perfect for mother’s day breakfast or dessert! Enjoy!
Ingredients |
Prep | Unit |
Serve 30 |
|
Flour, wheat, white self-raising |
g |
1.3 |
|
|
Milk, cow, fluid unflavoured |
l |
1.3 |
|
|
Egg, chicken, whole raw |
g |
700 |
|
|
Blueberry, purchased frozen |
g |
750 |
|
|
Butter |
g |
120 |
|
|
Icing Sugar |
Garnish | g |
100 |
Method
- Sift the flour into a large mixing bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Pour the milk mixture into the well and whisk to make a smooth batter.
- Add blueberries to the batter and gently mix.
- Melt butter in a medium non-stick frying pan over medium heat until foaming. Pour 1 cup of the batter into the pan.
- Cook until golden and then flip.
- To serve: Stack pancakes. Top with extra berries and dust with icing sugar. Serve immediately.
Dietary Suitability
 |
Healthy Choices | Reduce portion size. |
 |
Vegetarian Diet | Suitable for vegetarian diet. |
 |
Fortified | Serve with cream or ice cream. |
 |
Gluten Free | Replace self-raising flour with gluten free self-raising flour. |
 |
Diary Free | Replace butter with dairy free butter. Replace milk with soy milk or coconut milk. Replace cream with soy ice-cream. |
 |
Pureed | Suitable to be pureed. Omit blueberries. |
If you make this recipe, snap a photo and hashtag it #soupeduprecipes — We’d love to see your creations on Instagram and Facebook! Find us: @soupedupsolutions