- 200g Flour
- 1 egg
- 250 ml milk
- Pinch of salt
- St. Dalfour Cranberry/Blueberry fruit spread
- 4 tablespoons double cream
- Butter for frying
Sift flour and salt into a mixing bowl. Make a well in the middle. Add the egg .Stir in flour gradually from the sides. Add milk a little at a time. When half the milk is used all of the flour should be moistened. Beat well to smooth and lighten. Add remainder of milk gradually mixing constantly. Set aside for an hour before use.
Add some butter or canola spray to a pan and spoon in pancake mix. Gently fry both sides of pancakes lightly until brown.
Serve topped with St. Dalfour Cranberry/Blueberry fruit spread and cream.