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Pancakes with Blueberry Jam

Pancakes with Blueberry Jam

serves 2

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Fluffy homemade pancakes are topped with fruity jam in this easy breezy recipe which you can enjoy for breakfast, lunch—or anytime you like!

Tags:

Quick Prep

•Super Quick

Allergens:

Cereals containing gluten

•Egg

•Milk

•Wheat

•Nuts

•Almonds

The quantities provided above are averages only.

Total10 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 pouch(es)

Pancake Batter

(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Soya)

110 grams

Creme Fraiche

(Contains: Milk)

100 grams

Blueberry Jam

20 grams

Almonds

(Contains: Nuts, Almonds)

Not included in your delivery

to taste

Butter

Nutrition Values

Energy (kJ)3582 kJ

Energy (kcal)856 kcal

Fat32.4 g

of which saturates17.8 g

Carbohydrate96.8 g

of which sugars45.9 g

Dietary Fiber4.7 g

Protein18.2 g

Salt3.8 g

Potassium82.2 mg

Calcium28.3 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

Toast the Almonds

1

Place a pan over medium heat (no oil).
Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
Remove from the pan and set aside.

TIP: Watch them closely—they can burn easily.

Cook the Pancakes

2

Place a pan over medium-high heat with a knob of butter.
Once hot, add 2 tbsp of batter to the pan (or 1 tbsp for smaller pancakes).
Cook until bubbles start to appear on the surface, then turn and cook for another 1-2 mins.
Repeat until there is no more batter left.

Top and Serve

3

Divide the pancakes between plates.
Top with the creme fraiche, blueberry jam and flaked almonds.

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