Mini blueberry and maple pancakes
makes 15-20 canapés
Ingredients
140g self raising flour
1 pinch of baking powder
1 tsp brown sugar
1 egg
130 ml whole milk
1 tsp vanilla bean paste
for the blueberry maple sauce
80ml maple syrup
250g blueberries
Method:
In a large bowl whisk together all of the dry ingredients.
In a jug whisk together the egg, milk and vanilla.
Carefully combine the wet ingredients with the dry and whisk until smooth.
Set the mix aside and leave for approximately 10 minutes.
Meanwhile put the blueberries and maple into a small pan and bring to a simmer. Cook for 10- 15 minuted until you have a syrupy sauce consistency.
In a large frying pan heat a tsp of butter and a little oil. Pour the pancake mixture into a squeezey bottle or a piping bag (you can just use a teaspoon if you do not have a piping bag it will just be a little harder to get the pancakes an even size)
Pipe small pancakes into the hot pan, by the time you have piped the last pancake the first will be ready to flip. You can tell they are ready to flip when air bubbles have come to the surface. they should only take 30 seconds or so on each side.
Once cooked pile up the pancakes in little stacks of three and skewer with a bamboo cocktail stick, spoon a little blueberry sauce over the stack letting it drip down the sides.
Add a few blueberry halves as extra blueberry decoration if you wish.
