Blueberry pancakes

I made these as a lazy Sunday breakfast with my daughter and I am claiming them as a great success.

Previous attempts to make a gluten free buckwheat pancake were rubbery and grainy, so I switched to my old faithful Doves Farm Freee plain white flour. Here’ how…

- Start by putting 30g unsalted butter in a small frying pan to melt (you can re-use the pan later to cook the pancakes )
- Next add the following ingredients to a big mixing bowl / stand mixer

225g plain flour (gluten free of course)
1 tbsp baking powder
1 tsp sugar
Pinch sea salt
2 large eggs
300 ml milk

- Add the melted butter to the bowl and combine thoroughly
- Now to cook.. firstly make sure you have some blueberries at the ready, I use frozen blueberries and it is fine to cook them directly from the freezer
- Pop a knob of butter into the frying pan and once melted, pour in pancake batter until it reaches all sides
- Usually you can tell when it is ready to flip as there will be bubbles and blisters showing through the batter. This didn’t seem to happen for me with the freee from flour, so an element of judgement is needed. Maybe 4 mins needed to cook.
- Turn with a fish slice to avoid mess and cook for about 2 mins on the other side.
- Serve with a dollop of yoghurt and a drizzle of maple syrup.
- I know what you’re thinking, isn’t this a missed opportunity for a lovely apple compote?!? Well I agree, but I ordinarily make an apple crumble on Sunday evenings and there is only so much coring a peeling one woman can take!