Ingredients
- 2 ½ cups self-rising flour
- 2 cups milk
- 4 tsp. Sugar
- 1 egg
- 1 cup blueberries
- 1 tsp. vanilla
- 1 tablespoon melted butter
- For the Kiwis:
- 3 Kiwis – peeled and sliced
- Juice of ½ lemon
- Zest of ½ lemon
- 3 tablespoons honey
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Blueberry Pancakes and Kiwis
Time: 5 minutes prep, 10 minutes cook
Servings: 4
Directions
- In a large bowl place the self-rising flour.
- In a separate medium sized bowl; beat the egg. Add the milk, vanilla sugar and let the melted butter cool a bit and while stirring; add the butter.
- Add the blueberries to the flour and gently toss.
- Add the liquid to the flour, while gently stirring as you add the liquid.
- The batter will seam thick and lumpy; that is o.k..
- Heat a large cast iron pan or griddle with a pat of butter. Do not make the pan too hot or the butter will burn and the pancakes will cook too fast and be raw on the inside. A medium heat is good.
- Spoon the batter into the pan. When the pancakes smooth out and are firm enough to flip and are a nice golden color; flip; and finish cooking on the other side.
- For the Kiwis
- Combine the sliced kiwis in a bowl with the lemon juice and honey. Top the pancakes with the kiwis.
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