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Blueberry sauce :
Crush blueberries with a potato masher or the back of a fork. Place in a small frying pan with sugar and lemon juice, mix well.
Bring mixture to the boil adding a small amount of water if necessary to loosen the mixture.
Set aside to cool slightly.
Make a well in the flour and whisk in the egg yolks, butter and milk until just combined into a smooth batter.
Whisk the egg whites until stiff and gently fold in the batter.
Heat a large non-stick frying pan with a bit of butter or oil. Pour the pancake batter onto the pan and cook over medium heat.
When bubbles start to appear on the top side of the pancake flip the pancake over
Cook for another minute or so until the pancake is lightly golden on both sides. Repeat with remaining batter.
Place pancake on plate. Scoop ice-cream into the centre and fold the pancake over the top. Drizzle with blueberry sauce and serve.
Left-over blueberry sauce is beautiful served over muesli and yogurt for breakfast.
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