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[sweets] Pancakes with Blueberries and Raspberry Sauce

Makes 15


2 cups (250 g) plain flour, sifted
3 tsp baking powder, sifted
1/3 cup (85 g) caster sugar
2 eggs
1 1/2 cup (375 ml) milk
75 g butter, melted
pinch of salt

Place the flour, baking powder and sugar in a bowl. Place the eggs, milk, and butter in a separate bowl and whisk until combined. Combine mixtures and whisk until smooth. (Add extra milk to get the right consistency, if necessary).

Heat a greased medium non-stick frying pan over medium heat. Pour 1/3 cup of the mixture into the pan and cook, in batches, until bubbles appear on the surface. Turn the pancakes and cook for 1 minute or until golden. Repeat with the remaining mixture.

1 cup blueberries
1/4 cup raspberry jam
1/4 cup water
1 teaspoon cornflour

Place blueberries, raspberry jam and half the water in a small saucepan and heat through.
Mix cornflour with remaining water. Add to blueberry mixture and bring to boil and stir until mixture thickens.

Serve over pancakes with yogurt.

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