It’s the first day of half term, and even though most people are home schooling, there’s no lessons for a week, so there’s time to have fun in the kitchen with the children and make pancakes, ready for pancake day tomorrow.
AD: Paid Creative Collaboration with Bonne Maman
Make a Wild Blueberry Pancake Stack
It’s the first day of half term, and even though most people are home schooling, there’s no lessons for a week, so there’s time to have fun in the kitchen with the children and make pancakes, ready for pancake day tomorrow.
I’ve shared a few ideas today how to get experimental with your toppings…..using a selection of Bonne Maman conserves. I’ve shared a NEW recipe idea for a wild blueberry pancake stack below, as well as some lemon curd pancakes, a wild blueberry crêpe, lemon curd and raspberry pancakes and finally an apricot vegan pancake with nuts.
But of course, there’s so many more flavours to enjoy such as strawberry, raspberry, plum, berries & cherries, peach, fig and black currant to name just a few.
So, why not #colouryourcrepe this pancake day with a rainbow selection of Bonne Maman conserves on your pancakes!
Colour your Crepe Pancake Recipes
Wild Blueberry Pancake Stack
INGREDIENTS
- 250g plain flour
- pinch of salt
- 2 medium eggs
- 600ml milk
- 50g melted butter
- 1 x jar Bonne Maman Wild Blueberry Conserve
- 120g fresh or frozen blueberries
- Icing sugar
DIRECTIONS
| Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add the milk gradually, until all the flour is worked in. | |
| Beat well and add remaining milk and the melted butter. | |
| The consistency should be like single cream. | |
| Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side. |
To Assemble the Wild Blueberry Pancake Stack
Spread the first pancake with the wild blueberry conserve and scatter fresh or frozen blueberries over the top. Start to layer and stack the pancakes on top of each other on a flat serving plate, pressing down lightly to form a “cake”, and carry on spreading each pancake with conserve and scattering the blueberries over each pancake too.
End with a layer of conserve and blueberries, and sprinkle icing sugar over the top.
To serve, cut into wedges. Serves 8 people.
For more recipe inspiration, visit the Bonne Maman recipe page here: RECIPES
More Pancake and Crêpe Recipes
- Chèvre, Ham and Peach Crêpes
- Baked Rhubarb & Strawberry Clafoutis Pancake
- Marmalade Pancakes for Pancake Day
- Blue Cheese, Ham and Fig Conserve Crêpes
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