Blueberry Pancakes

A source of vitamin A,C and the B group. Blueberries make these pancakes a much healthier breakfast for toddlers than pancakes with maple syrup.

Prep time : 10-15 mins
Ingredients :
250g plain (all purpose) flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
90g sugar
2 eggs
80g unsalted butter, melted
310ml milk
310g blueberries, fresh or frozen

Method:
Stir the flour, baking powder and bicarbonate of soda into a large bowl

Add the sugar and make a well in the centre.

Using a fork, whisk the eggs, melted butter and milk together in a bowl and add to the dry ingredients, stirring just to combine (add more milk if you prefer a thinner batter). Gently fold in the blueberries.

Heat a frying pan and brush lightly with melted butter or oil.

Pour 125ml batter into the pan and spread out to make a pancake about 15cm in diameter.

Cook over low heat until bubbles appear and pop on the surface.

Turn the pancake over and cook the other side (these pancakes can be difficult to handle so take care when turning).

Transfer to a plate and cover with a tea towel (dish towel) to keep warm while cooking the remaining batter.

The pancakes are delicious served warm with blueberry coulis (see recipe below) and Greek-style plain yoghurt.

Blueberry coulis
Put 310g fresh or frozen blueberries in a blender or food processor and blend until pureed.

Strain through a fine sieve to remove the skin and to make a smooth sauce.

Stir in 2 teaspoons icing (confectioners') sugar.

Stir the coulis through plain yoghurt or serve plain with pancakes, ice cream, fruit salad or breakfast cereal.

Store any left over coulis in the refrigerator for up to 3 days.

Makes 150ml

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd