Blueberry & Whipped Cream Stacked Gluten-Free Pancakes

P1060149 copy copy copy.jpgServes 4, Prep time 20 minutes, cooking time 20 minutes

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

Preheat the oven to 100 degrees. Put two handfuls of blueberries, 1/4 pint 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 the eggs to make 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.

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