The quantities provided above are averages only.
1 pouch(es)
Pancake Batter
110 grams
Creme Fraiche
100 grams
Blueberry Jam
20 grams
Almonds
to taste
Butter
Place a pan over medium heat (no oil). Once hot, dry-fry the flaked almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
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.
Divide the pancakes between plates. Top with the creme fraiche, blueberry jam and flaked almonds.