Blueberry Pancakes and Kiwis
By: Lady Catherine ...
Published: Monday, July 22, 2013 - 7:23am

Ingredients




2 ½ cups self-rising flour
2 cups milk
4 tsp. Sugar
1 egg
1 cup blueberries
1 tsp. vanilla
1 tablespoon melted butter
For the Kiwis:
3 Kiwis – peeled and sliced
Juice of ½ lemon
Zest of ½ lemon
3 tablespoons honey

Preparation

1 In a large bowl place the self-rising flour. 2 In a separate medium sized bowl; beat the egg.  Add the milk, vanilla sugar and let the melted butter cool a bit and while stirring; add the butter. 3 Add the blueberries to the flour and gently toss. 4 Add the liquid to the flour, while gently stirring as you add the liquid. 5 The batter will seam thick and lumpy; that is o.k.. 6 Heat a large cast iron pan or griddle with a pat of butter.  Do not make the pan too hot or the butter will burn and the pancakes will cook too fast and be raw on the inside.  A medium heat is good. 7 Spoon the batter into the pan.  When the pancakes smooth out and are firm enough to flip and are a nice golden color; flip; and finish cooking on the other side. 8 For the Kiwis 9 Combine the sliced kiwis in a bowl with the lemon juice and honey.  Top the pancakes with the kiwis.