SERVINGS: 10-12 pancakes
TIME: 45 min
TIME: 45 min
For the pancakes:
- 200g (1 ⅔ cups) self-raising flour
- 1 tsp baking powder
- 1 egg
- 300ml (10 fl oz) milk
- 1 tbsp butter, melted, plus extra for cooking
- 200g (1 ½ cups) blueberries
- A little honey for drizzling
For the honey whipped cream:
- 300ml (10 fl oz) double cream
- 2 tbsp runny honey
- 1 tsp vanilla extract
- Stir together all of the honey whipped cream ingredients in a large bowl and place into the fridge to chill while your pancakes are cooking.
- Then combine the flour and baking powder in a large mixing bowl.
- In a separate bowl, whisk together the eggs and milk with a fork.
- Pour the egg and milk into the flour and whisk until a smooth batter is formed. Beat in the melted butter and then gently fold in ⅔ of the blueberries.
- Place a large frying pan over a medium heat with one knob of butter (or one tsp of cooking oil). Drop large spoonfuls of the batter into the pan, allowing enough space in the pan to cook three or four pancakes at a time. Cook for two or three minutes, until bubbles start to appear on the surface of the pancakes, then flip and cook for a further two to three minutes until golden brown. Stack the pancakes on top of each other to keep warm while you continue to cook the rest.
- Once all of your pancakes are cooked, remove the whipped cream from the fridge, give it a quick stir and pour into your whipped cream dispenser.
- Place one N2O charger inside the charger holder, screw onto the dispenser and release the gas. Unscrew the charger holder, and discard the charger.
- Shake the canister 5-6 times.
- Use the whipped cream nozzle to pipe the cream onto each pile of pancakes, scattering with the extra blueberries and topping with a drizzle of honey.