Blueberry Gingerbread Pancakes
- 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)
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.