Blueberry Gingerbread Pancakes

Ingredients

Makes: 16

2 cups high grade flour
2 tsps baking powder
1 tbsp ground ginger
3/4 cup CSR Dark Brown Sugar
1 cup buttermilk (or standard milk)
3 eggs
3 tbsps oil (canola or light olive etc)
2 cups fresh blueberries (or frozen)

Method

Place all ingredients except the blueberries into a food processor and mix until smooth. Fold in the blueberries.

Heat a large non-stick frying pan over medium-low heat. Spray with oil or non-stick spray. Drop 3 tablespoons of batter per pancake into the pan. Spread out with a knife or spatula into the size of a saucer. Cook for approximately 1 1/2 - 2 minutes then carefully turn over to cook the other side until golden. Keep warm in the oven and serve drizzled with golden syrup and sliced fresh (or tinned) fruit.