Serves 2
Ingredients:
- 1 pack Heck Meat-Free Chipolatas
- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly), plus extra for cooking
- Maple syrup to top
- Blueberry to garnish
Method:
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Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
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Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
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Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter or 2.
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Fry for 3 minutes until the top of mixture starts to bubble then flip it over and cook for another two minutes until both sides are golden brown.
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Set pancakes aside and continue until you have desired amount.
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To another pan, on medium heat – fry your meat free until golden brown.
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Assemble your pancakes and top with your sausages and blueberries.
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Garnish with as much maple syrup desired and enjoy.