Sift the flour and bicarbonate of soda into a large bowl and add the sugar.
Sift the flour and bicarbonate of soda into a large bowl and add the sugar. In a separate bowl, beat the egg, buttermilk and melted butter together, then mix with the dry ingredients until you have a smooth batter. Add 150g of the blueberries. Heat a large non stick frypan over medium heat and brush with butter. Place a dessertspoon of batter for each pancake into the frypan and cook in batches, 3 or 4 at a time, for 1-2 minutes or until bubbles start to form on the surface. Turn the pancakes over and cook the other side for a further minute. Remove from the frypan and keep warm while you cook the rest.
Stack 3 or 4 pancakes on each plate and top with the remaining blueberries and mango butter, (recipe follows). Dust with icing sugar.
Mango Butter
300ml Fresh Attitude mango sauce
115ml lemon juice
115ml orange juice
800g caster sugar
Place mango sauce, lemon juice and orange juice in a saucepan, bring to the boil and then simmer over low heat for 10 15 minutes, Add sugar and stir over low heat until dissolved. Reduce heat to very low and simmer for about 30 minutes, stirring from time to time to prevent catching until thick. Spoon into warm jars cover and seal. Store for 3-4 weeks in the fridge.
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Product Type:
Biscuit
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Flavor:
Fruity
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