Lil black book ‘Pan’tastic

Blueberrry pancakes

Ingredients:
4 eggs (free range), 4 tbsp flour (I use rice flour as a gluten-free and lighter option), Half cup milk (I use almond milk as a healthy substitute), 1 tbsp melted butter, A pinch of salt, 4 to 5 tsp Demerara sugar (unrefined sugar is a healthier option), 1 tbsp baking powder, 1 tbsp soda bicarbonate, 1 cup fresh or frozen blueberries

Method:
Mix all the dry ingredients together first. (flour, sugar, salt, baking powder, soda bicarbonate). Beat eggs, add milk and melted butter in a bowl, once the mixture has been evenly mixed through, add to the dry ingredients. Add in blueberries. The batter should be of a smooth consistency similar to a dosa batter. Turn the stove onto medium flame, put a knob of butter into a non-stick pan, use a ladle to pour a bit of the batter into the hot pan. Once it holds its shape, and turns golden brown, flip over to cook both sides evenly. Serve delicious hot pancakes with some organic maple syrup.