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Method:
1
Mix the sugar, flour and salt in a bowl.
2
Fit the Quad Blade Lid to the Jug. Break in the eggs and 6 tbsp of the milk.
3
Add a third of the dry ingredients, fit the Jug Lid and Measuring Cap and blend on High (II) for a few
seconds.
4
Remove the Measuring Cap and add another third of the remaining dry ingredients with a tablespoon of
milk to the Jug. Replace the Measuring Cap and blend again on High (II).
5
Add the remaining flour and if necessary the remainder of the milk, blend until a smooth thick batter is
achieved.
6
Lightly grease a non-stick frying pan with a little lard or vegetable fat. Place the pan on the hob on a
medium setting.
7
When hot, drop 3 separate spoonfuls of the mixture into the pan. Cook each pancake until the top
is covered with bubbles and the underside golden brown. Turn the pancakes and cook the other side.
8
Remove from the pan and keep warm, re-grease the pan and continue with the remaining mixture.
9
Serve for breakfast with cooled blueberry sauce.
Note: the pancakes are also good hot or cold with butter.
Ingredients:
•
100g caster sugar
•
200g self raising flour
•
pinch salt
•
2 medium eggs
•
8 tbsp milk
•
a little lard or vegetable fat
Weekend Pancakes with Blueberry Sauce
If you want to serve the pancakes with the Blueberry Sauce below make the sauce first.
Blueberry Sauce for pancakes
Method:
1
Place the blueberries, sugar, water and lemon juice in a small pan and bring to the boil, stirring with a
wooden spoon until the sugar dissolves.
2
Boil for 3 minutes then turn off the heat and leave the sauce to cool for 10 minutes.
3
Stir in the cinnamon and then pour the sauce into the 300ml Beaker and fit the Dual Blade Lid.
4
Pulse until of the desired consistency, scraping the beaker sides with a spatula if necessary after a few
seconds. When ready, pour the sauce into a jug and leave to cool.
5
Serve with Weekend Pancakes and a few extra blueberries.
Ingredients:
•
200g frozen blueberries, defrosted
•
85g caster sugar
•
75ml water
•
½
tbsp lemon juice
•
¼
tsp cinnamon
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