Blueberry pancakes
Preparation
Wash and clean the blueberries then place on a sheet of kitchen roll to drain. Place the berries, flour, sugar and a little salt in a bowl and mix well. Carefully fold in the almond milk. If necessary, add a little more almond milk or
flour until the mixture reaches a thick, viscous consistency. Heat the clarified butter in a pan and add the batter in small portions (about 1 tablespoon). Fry the pancakes over a medium heat until golden brown on both sides. Remove the cooked pancakes from the pan, dab with kitchen roll and serve with a sprinkling of icing sugar.
Serves two (approx. 15 pancakes)
- 250 g blueberries
- 150 g spelt fl our (type 630)
- Natural or sea salt
- ½ tsp raw cane sugar
- 225 ml almond milk
- Clarified butter for frying, raw cane icing sugar for sprinkling
