Blueberry pancakes with mango butter and cream

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How to make Blueberry pancakes with mango butter and cream

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 1 cup (150g) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 40g caster sugar
  • 1 egg
  • 350ml buttermilk
  • 15g melted butter, plus extra to brush
  • 2 punnets (240g total) blueberries
  • Fresh mango slices, to serve
  • Mango butter, to serve
  • Thick cream, to serve
  • Icing sugar, to dust

Method

  • Step 1 Sift the flour and bicarbonate of soda into a large bowl and add the sugar. In a separate bowl, beat the egg, buttermilk and melted butter together, then mix with the dry ingredients until you have a smooth batter. Add half the blueberries.
  • Step 2 Heat a large non-stick frypan over medium heat and brush with butter. Place a dessertspoon of batter for each pancake into the frypan and cook in batches, 3 or 4 at a time, for 1-2 minutes or until bubbles start to form on the surface.
  • Step 3 Turn the pancakes over and cook the other side for a further minute. Remove from the frypan and keep warm while you cook the rest.
  • Step 4 Stack 3 or 4 pancakes on each plate and top with the remaining blueberries, fresh mango, mango butter (see related recipe) and thick cream. Dust with icing sugar.

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