Pancakes with fresh blueberry jam
Perfect breakfast or brunch recipe
Warm blueberry pancakes, what's not to love about this? Any soft berries can be used, stoned fresh cherries also work really well, however they will need a bit more cooking. The addition of red wine vinegar to the jam gives it a nice acidity.
Alan is a Michelin chef, restaurateur and cookery author who has appeared regularly on the Great British Menu, both as a competitor and a mentor. He currently runs a string of Michelin-starred restaurants.
Ingredients for pancake mix
230g wholemeal or brown flour
1 tbsp Demerara Sugar
Pinch of salt
3 medium eggs
320ml brown rice milk
20g melted butter
Touch of oil to cook the pancake
Ingredients for blueberry jam
1 tsp red wine vinegar
2 tbsp sugar
1 tsp vanilla extract or fresh vanilla
Mix together the flour, salt and sugar, and place into a food processor.
Whisk together the milk, eggs and butter then gradually add the 'liquid' to the dry mix in the food processor until you have a smooth mixture. Allow to rest for 20/30 minutes.
To make the blueberry jam, put the sugar and vinegar into a pan and cook over a medium heat until you have a light caramel. Then add the berries and vanilla and cook for 4/5 minutes until the fruit is soft. Set aside.
To make the pancakes pre-heat a non-stick frying pan, add the very smallest drop of oil, add one medium ladle of pancake mix, then cook for 90 secs approx. Flip and cook for a further 60 seconds, repeat and eat!
IngredientsPancake mix 230g wholemeal or brown flour 1 tbsp Demerara Sugar Pinch of salt 3 medium eggs 320ml brown rice milk 20g melted butter Touch of oil to cook the pancake Blueberry jam 200g blueberries 1 tsp red wine vinegar 2 tbsp sugar 1 tsp vanilla extract or fresh vanilla
Cooking: 5 minutes
Good for: Nutritious breakfast or snack, great for fuelling up for a big day or to fuel pre or post workout.
Calories (kcal): 127
Protein (g): 4
Carbs (g): 18
Fat (g): 4
Fiber (g): 1.6