| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 4 | Servings | ||
INGREDIENTS
| 125 | g | Plain flour, 4oz |
| 150 | Soya milk, 1/4 pint | |
| 25 | g | Melted dairy free margarine |
| 1oz | ||
| 1 | Sized egg | |
| 2 | t | Baking powder |
| 250 | g | Blueberries, washed and |
| hulled | ||
| 8oz | ||
| 2 | T | Caster sugar |
INSTRUCTIONS
Make the sauce. Place the blueberries in a pan with the sugar and cook over a low heat until the berries are tender. Meanwhile, make the pancakes. Sift the flour, baking powder and salt into a bowl. Gradually beat in the milk and add the margarine. Lightly grease a heavy based frying pan or griddle and heat until hot. Spoon teaspoons of the batter onto the griddle, spacing them well apart. Cook for 2-3 minutes each side until the edges are brown and the tops are bubbling. Serve hot or cold with the blueberry sauce. Converted by MC_Buster. NOTES : A delicious quick and easy dessert, ideal served hot or cold with the blueberry sauce. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 55
Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 835.3mg
Potassium: 100.1mg
Carbohydrates: 34.4g
Fiber: 2.4g
Sugar: 6.2g
Protein: 3.4g