Serves 4, Prep time 20 minutes, cooking time 20 minutes
INGREDIENTS
300g of blueberries
3 tbsp of caster sugar
115g gluten-free plain flour
Pinch of salt
2 free-range eggs
150ml milk, mixed with 90ml of water
3 tbsp of coconut oil
300ml of whipped cream
Icing sugar to dust
METHOD
Preheat the oven to 100ºC. Place half of the blueberries, 150ml of water and caster sugar in a small pan.
Bring to the boil, then lower the heat and 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 centre, break the eggs into it, then begin whisking to create a batter.
Now 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, then add 3 tbsp of the batter to the pan. Tip the mixture around to get an even layer.
After 30 seconds, lift the edge of the pancake 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, then slide onto a plate and place in a warm oven.
Repeat the process: you should make eight pancakes.
To serve, place a pancake on a plate, layer with cream and blueberries, then repeat until all the pancakes are stacked.
Finally, pour over the cooled blueberry syrup and dust with icing sugar.
