FOR THE PANCAKES
125 g Plain flour; (4oz)
150 ml Soya milk; ( 1/4 pint)
25 g Melted dairy free margarine;
-(1oz)
1 md Sized egg
2 ts Baking powder
FOR THE BLUEBERRY SAUCE
250 g Blueberries; washed and
-hulled
; (8oz)
2 tb Caster sugar
Make the sauce. Place the blueberries in a pan with the sugar and cook over
a low heat until the berries are tender.
Meanwhile, make the pancakes. Sift the flour, baking powder and salt into a
bowl. Gradually beat in the milk and add the margarine.
Lightly grease a heavy based frying pan or griddle and heat until hot.
Spoon teaspoons of the batter onto the griddle, spacing them well apart.
Cook for 2-3 minutes each side until the edges are brown and the tops are
bubbling.
Serve hot or cold with the blueberry sauce.
Yields
4 servings