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Blueberry Pancakes

Meat Free Monday Cookbook

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Serves: 4

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Sieve 225g plain flour, 3 teaspoons baking powder, a pinch of salt and 4 tablespoons caster sugar into a mixing bowl. 

Make a well in the middle and add 50g melted unsalted butter, 125ml organic milk, 125ml buttermilk, 2 large beaten organic eggs and 1 teaspoon vanilla extract.

Using a hand whisk, gradually incorporate the wet ingredients into the dry and continue to whisk until smooth. Fold in 150g defrosted frozen blueberries. 

Melt a knob of butter in a large frying pan over a medium heat, swirling the pan so that the butter coats the bottom of the pan. 

Drop 4 tablespoons of the pancake batter into the hot pan and cook for 1 minute or until bubbles start to appear on the surface. Flip the pancakes over and cook the other side until golden and well risen. 

Remove from the pan and keep warm while you cook the remaining batter in the same way. Serve the pancakes in stacks, dusted with icing sugar, a handful of extra blueberries, and a good glug of good-quality maple syrup. 

Makes 12

From the Meat Free Monday Cookbook

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