Californian Pancakes

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Serves: 4-6
Prep: 15 mins
Cook: 25 mins

You will need:

  • 225g plain flour
  • 1tbsp baking powder
  • 1tsp caster sugar
  • Pinch of salt
  • 2 eggs, lightly beaten
  • 200ml Sunny D (any variety)
  • 100ml milk
  • 25g butter, melted for greasing

For the sauce:

  • 1tbsp cornflour
  • 300ml Sunny D (any variety)
  • 100g caster sugar
  • 25g butter, melted
  • 3tbsp Cointreau, optional

Blueberries to serve

Mint leaves to decorate

What to do:

  • Sift the flour, baking powder, caster sugar and salt into a mixing bowl. Lightly mix the eggs with Sunny D and milk.
  • Make a well in the centre of the flour and lightly beat in the egg mixture. Don't worry if there are a few lumps as these will disappear on cooking.
  • Lightly grease a nonstick or heavy based frying pan with a little of the melted butter. Place over a medium heat and drop a ladle of batter into pan ( Cook 2 at a time if your pan is big enough) Cook for about 1 min until bubbles appear on surface then flip over pancake and cook for a further 1min until cooked. Repeat until all the remaining batter is used up remembering to grease the pan from time to time. Keep pancakes warm whilst making the sauce.
  • To make the sauce. Mix the cornflour with 2tbsp of the Sunny D to form a smooth paste. Place remaining Sunny D in a small saucepan with the caster sugar. Bring to the boil stir in the cornflour mixture and simmer for 5 mins stirring occasionally.  Stir in the butter and Cointreau, if using.
  • Place pancakes onto serving plates. Sprinkle over blueberries and drizzle over sauce. Decorate with mint sprigs.

For a breakfast treat, why not serve the pancakes with crispy bacon and a drizzle of maple syrup.

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