1 medium egg
300ml buttermilk
1 tbsp vegetable oil
½ tsp gluten free baking powder

Blueberry, Vanilla Cream and Maple Syrup Filling (For Pancakes)
150g of fresh blueberries
100g of whipped double cream
1 tbsp vanilla essence
1 tsp caster sugar
2 tbsp maple syrup

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To make the pancake batter:

1. Add the egg and 300ml of buttermilk to the flour mix and baking powder and whisk to a smooth batter.

2. Heat a non- stick frying pan with a little oil.

3. Drop 2 tbsp pancake batter onto the hot pan (continuing until you have cooked all of the pancakes).

4. Cook for 2 minutes on each side.

5. Keep warm under a folded tea towel or a cooling rack.

Serve with vanilla cream, blueberry and maple syrup filling.


To make Blueberry, Vanilla Cream and Maple Syrup Filling: (For Pancakes)

1. Mix all the ingredients except the maple syrup in a large bowl until you have a creamy texture.

2. Add to pancakes.

3. Drizzle with the maple syrup.

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