American Pancakes with Pomegranate and Blueberries (Dairy Free)
Author: Jane Sarchet
1tub of blueberries
125gself raising flour
Tip half of the blueberries and half of the pomegranate seeds into a pan and heat gently. Use a fork or potato masher to squash them down a little, allowing the juices to run from the berries. You can add a little sugar or honey at this stage if you are very sweet toothed, but really there is no need.
Sift all of the dry ingredients together in a large bowl.
Pop the wet ingredients into a jug and whisk together.
Pour into the dry ingredients and mix just until there are no dry bits of flour showing - it'll look really quite lumpy, but that's perfect.
Heat frying pan & a small amount of Flora Cuisine.
Once the oil is hot, pour in a ladle of the mixture, gently tease out the edges of the mix to make it round and let cook for about 2 minutes, or until there are bubbles on top and the edges are dry.
Flip over and let the second side cook for around 2 more minutes.
Pile the pancakes up on warm plates. Stir the fresh berries into the cooked berries and top the pancakes generously.