American pancakes with blueberry syrup and Castello Creamy White - served with Chardonnay

40min 4 servings

American pancakes:

  • 275 g plain flour
  • 500 ml full-cream milk
  • 2 eggs
  • 2 tbsp sugar
  • A little salt
  • 2 tsp baking powder
  • 50 g melted butter
  • Butter for frying

Blueberry syrup:

  • 300 g blueberries
  • 200 g cane sugar
  • 500 ml water
  • 1 vanilla pod

To garnish: Fresh blueberries and icing sugar

American pancakes with blueberry syrup and Castello Creamy White  - served with Chardonnay

Preparation

Remove the cheese from the fridge, ideally an hour before serving. Split the vanilla pod lengthwise and place in a saucepan together with the blueberries, cane sugar and water. Bring the mixture to the boil and cook over a medium heat for approx. 30 minutes or until you have a thick syrup. Sieve the berries and cool the syrup.

Mix the flour and baking powder. Beat the flour mixture together with the milk. Beat in the rest of the ingredients. Pour approx. 50 ml of batter onto a hot frying pan and fry the pancake in a little butter for approx. 2 minutes on each side. Use a crêpe pan if you want small fine pancakes. Cut the cheese and arrange the pancakes with the Creamy White and blueberry syrup – garnished with blueberries and a sprinkling of icing sugar.

Serve with a New World Chardonnay

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