2 cups flour 2 tsp baking powder ½ tsp bicarb Pinch of salt 1 cup buttermilk 1 cup Clover Classic Custard 2 large eggs ¼ cup sugar 1 tsp vanilla essence 4 tbsp butter, melted
For the blueberry syrup 1 cup blueberries, fresh or frozen ¼ cup maple syrup
Method:
Preheat the oven to 180C. In a large mixing bowl, combine the flour, baking powder, bicarb, salt and sugar. In a separate bowl, whisk together the eggs, butter, buttermilk, Clover Classic custard and vanilla essence. Whisk the wet ingredients into the dry ingredients and pour onto a greased and lined baking sheet.
Bake for 10-15 minutes, until a skewer comes out clean. To make the syrup, add the blueberries to a saucepot along with the maple syrup. Cook until slightly thickened. Cut out pancake squares and serve with blueberry syrup and more Clover Classic Custard
Chefs Tip: You can use different fruit like strawberries or blackberries for the syrup, or use fresh fruit!