Sunny 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
  • 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 non-stick 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.