Homemade Instant Pancake Mix with Blueberry Syrup
dry pancake mix
600g plain flour
3 tbsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
40g caster sugar
pancakes (amounts per 150g dry mixture)
1 egg, lightly beaten
1 tbsp melted butter
125ml maple syrup
For dry pancake mix, place all dry ingredients into bowl & mix well.
Transfer to airtight container, seal & store until needed.
To make pancakes, add appropriate quantity of egg, milk & melted butter per 150g (about 1 cup) of dry mixture.
Mix well to form smooth batter.
Heat flat griddle or non-stick frypan without adding oil.
Spoon drops of 1½-2 tablespoons of batter onto hot griddle & when bubbles appear on surface of pancakes, flip over & cook until golden-brown on both sides (about 1 minute per side).
Meanwhile, for blueberry syrup, place maple syrup & blueberries into pan & bring to boil.
Reduce heat & simmer for 2-3 minutes, until blueberries have broken down slightly.
To serve, pour blueberry syrup over pancakes.
If you have any of the syrup left over, you will notice that it sets into a kind of glossy jam.
This will keep for a few days decanted into a jar & put in the fridge, & is good in yoghurt or spread on bread.