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    Blueberry and Cinnamon Pancakes

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    Blueberry and Cinnamon Pancakes


    • 150g self-raising flour
    • 1 tbsp caster sugar
    • 1 tsp ground cinnamon
    • 2 large eggs
    • 100ml milk
    • 75g blueberries
    • 1 knob butter
    • Waitrose maple syrup


    1. Mix 150g self-raising flour, 1 tbsp caster sugar and 1 tsp ground cinnamon. Make a well in the centre and crack in 2 large straw bedded eggs. Work the eggs into the dry ingredients, slowly adding 100ml milk while stirring until stiff. Stir in 75g blueberries. Heat a knob of butter in a heavy frying pan.
    2. When foaming add rounded tablespoons of batter spaced out. Cook until surfaces bubble, about 2-3 minutes. Turn and cook for a further 1-2 minutes. Remove and keep warm while you cook the remaining pancakes. Drizzle the pancakes with Waitrose Maple Syrup and serve 2-3 per person.

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