Pancakes & blueberries compote

Posted on: May 3rd, 2013 by Isabels Free From

The Isabel’s pizza flour mix is also great for making pancakes. But not just any pancake – really good pancakes with lovely texture and flavour.

Gluten free pancakes

Pancakes & blueberries compote

Makes 7 large crepes

Ingredients

Basic batter mix
 50g Isabel’s pizza
1 Tbsp veg. oil or melted butter
100g milk or milk substitute
150g water
2 eggs

Method

1. Place the flour mix onto a large bowl and make a well in the middle. Add the eggs, oil or butter and a little of the milk, whisk vigorously with a balloon whisk to make a lump free batter.

2. Then slowly add in the rest of the milk mixing well to form a thin batter.

3. Lightly grease a heavy-based frying pan or a non-stick crepe pan. Pour in a ladleful of batter and tilt the pan to cover the base with a thin layer.

4. Cook over a medium heat for 1 minute or until the bottom of the crepe becomes golden brown. Turn over with a palette knife or a spatula and cook the other side for a further 1 minute. 

5. Place the pancake in a cooling rack and repeat the process with the remaining batter, greasing the pan again if necessary. Serve wrapped around your favourite sweet or savoury filling.

Crepes with blueberries compote

For the pancakes

Make the pancakes as directed on the basic batter mix recipe, plus 1 tbsp of caster sugar mixed into the batter.

Filling
400g blueberries
40g caster sugar
1 Tbsp lemon juice
A knob of butter

For the compote, place the berries, sugar, butter and lemon juice in a saucepan and heat gently until the sugar dissolves. Stir lightly and keep warm. Serve immediately with the pancakes.

 
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