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Blueberry & Cream Stacked Gluten-Free Pancakes

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August 2, 2016 by marksetchfield

MAIN_P1060146.jpgServes 4, Prep time 20 minutes, cooking time 20 minutes

INGREDIENTS
3 tbsp of coconut oil
4oz gluten-free plain flour, sifted
pinch of salt
2 eggs
5fl oz of milk, mixed with 3fl oz water
2 medium punnets of washed blueberries
3 tbsp of castor sugar
1/2 pint of whipped cream
Icing sugar to dust


METHOD

Preheat
the oven to 100 degrees. In a small pan add two handfuls of blueberries, 1/4 pint of water and three tablespoons of sugar. Bring to the boil a simmer for 45-30 minutes until the liquid becomes syrupy. Remove from the heat and allow to cool. Sift the flour and salt into a large mixing bowl. Make a well in the flour and break the eggs into it. Then begin whisking the eggs and flour. Next, gradually add small amounts of the milk and water mixture, and keep whisking until the mix is the consistency of thin cream. Melt the oil in a small frying pan over a medium heat, and then add 3 tbsp of it to the batter to the pan. Tip the mixture around to get an even layer. After about half a minute lift the edge with a spatula to see if it’s cooked. Now here comes the tricky bit! Flip the pancake over with a spatula and cook for a few minutes, and then slide onto a plate and place in a warm oven. Repeat the process; you should make around eight pancakes. Place a pancake on a plate and layer with cream and blueberries, repeat until all the pancakes are stacked. Finally, pour over the cooled blueberry syrup, and dust with icing sugar.
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