Blueberry & Banana Pancake
SERVING
3 - 4 Pax
COOK TIME
15 - 20 Minutes
PREP TIME
15 Minutes
INGREDIENTS
| 120gm | All-purpose flour |
| 45gm | Fernleaf Full Cream Milk Powder |
| 25gm | Sugar |
| 5gm | Baking powder |
| Pinch of Salt | |
| 237 gm | Fernleaf UHT Milk |
| 1 | Egg |
| Anchor Unsalted Butter (melted) | |
| 1 | Banana Sliced into 1/4 inch piece |
| 1/2 cup | Blueberry |
DIRECTIONS
| 1 | Put all ingredient A into a bowl, mix them together and put aside |
| 2 | In another bowl, mix ingredient B together. |
| 3 | Pour ingredient B mixture into A and mix them with a fork - do not over mix them. |
| 4 | Rest the mixture for 15 mins. |
| 5 | Heat up non-stick pan and add a bit of butter with a low fire. |
| 6 | Scoop 3 tablespoon of batter for each slice. |
| 7 | Add slices of bananas and blueberries on top, wait for 2 to 3 minutes. |
| 8 | When you see bubble, it means it is cooked, flip the pancake to the other side and wait for it to cook. |
| 9 | Repeat with all the batter, add butter to the pan when necessary. |