Serves: 2

Pancakes & Ice-cream

FG 5 | CC 7

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  • In a bowl, whisk together the flour, salt, egg and milk until smooth.
  • Set aside the batter to stand for at least 10 minutes.
  • Lightly spray a small non-stick frying pan with oil and place it over a medium heat
  • Pour one-quarter of the batter mixture into the hot pan and then tilt it to cover the base evenly.
  • Cook until the pancake is set and golden underneath, then flip it over carefully and cook the other side.
  • Remove and keep warm while you cook the remaining 3 pancakes in exactly the same way.
  • Spread out each warm pancake on a serving plate, then divide the blueberries and ice cream between them.
  • Fold over or roll up the pancakes and serve immediately.
  • Remember and add your Ice Cream to your Diary!