Chelsea

celebrating 130 years 1884-2014

Blueberry Gingerbread Pancake

By Chelsea Sugar
Blueberry Gingerbread Pancake
  • 1 review

  • Difficulty Easy
  • Prep time 6 mins
  • Cooking time 15 mins
  • Serves
    16
Ingredients

    2 cups Flour
    2 tsp baking powder
    1 Tbsp ground ginger
    3/4 cup Chelsea Dark Cane Sugar
    1 cup buttermilk (or standard milk)
    3 eggs
    3 Tbsp oil (canola or light olive etc)
    2 cup fresh blueberries (or frozen)
    Toppings
    Chelsea Maple Flavoured Syrup, Honey Maple Flavoured Syrup or Easy Pour Golden Syrup and fruit to serve

Method

    Place all ingredients except the blueberries into a food processor and mix until smooth. Fold in the blueberries.

    Heat a large non-stick frying pan over medium-low heat. Spray with oil or non-stick spray. Drop 3 tablespoons of batter per pancake into the pan. Spread out with a knife or spatula into the size of a saucer. Cook for approx 1 1/2 - 2 minutes then carefully turn over to cook the other side until golden. Keep warm in the oven and serve drizzled with Chelsea Maple Flavoured or Easy Pour Golden Syrup and sliced fresh (or tinned) fruit.

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Reviews

Average Rating
41
(1 review)


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