Purple pancakes

Serves:

Ingredients

• 2 cups plain flour (gluten-free, see notes below)
• 3 teaspoons baking powder
• 2 tablespoons caster sugar
• 2 eggs, lightly beaten
• 750mL buttermilk
• 75g unsalted butter, melted
• 1 cup blueberries, pureed
• Extra unsalted butter for greasing pan
• Extra berries, yoghurt and honey, to serve

Method

Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine.

Heat a large non-stick frypan over medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently (I don’t have the flipping-in-the-air skill perfected yet…) and cook for another minute.

Transfer cooked pancakes to a plate and keep warm (oven at 120 degreesC) while cooking the rest of the pancakes.

Serve with extra berries (if your kids will eat them), yoghurt and drizzled with honey

Notes:

• This idea comes from Jessica Seinfeld – she makes pink pancakes with beetroot puree – but I just couldn’t do it!
• Feel free to experiment with your own fruit and veg purees: the kids will be so excited to have pancakes for dinner!
• Serve the pancakes up as you cook them, or if you all want to eat together, start cooking at least 30 minutes before you want to start serving.
• The pancakes will keep covered in the fridge for 3-4 days, allowing you to make them in advance and reheat in microwave when needed.
• I used gluten-free flour and baking powder to make these pancakes gluten-free.
• I didn’t have buttermilk in the fridge, so just squeezed half a lemon into some milk.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note