This dish contains the following allergens: Eggs, Milk/Dairy, Tree Nuts
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280g
frozen blueberries
200g
golden caster sugar, divided
330g
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
500ml
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
125g
butter, melted
9oz
frozen blueberries
7oz
golden caster sugar, divided
11oz
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
17fl. oz
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
4oz
butter, melted
Step 1
Combine the frozen blueberries in a large bowl along with half the sugar, and coat evenly.
Step 2
Add the remaining sugar, flour, baking powder, sea salt, and bicarbonate of soda to a large mixing bowl and using a whisk, stir until combined.
Step 3
Whisk in the eggs. Gradually pour in the buttermilk a little at a time, whisking continuously until combined. Whisk in the extracts followed by the melted butter.
Step 4
Fold in the sugar coated blueberries.
Step 5
Set the Ninja Foodi Zerostick Frying Pan over medium heat for 1 to 2 minutes until hot. Add about 1/2 to 3/4 of a cup of batter to the pan.
Step 6
Cook the pancake for 1 to 1 1/2 minutes each side, or once it begins to look matte on the surface, being sure to flip with a silicone spatula. Repeat until all of the batter has been used up. Serve hot with lashings of butter and maple syrup if desired.
Combine the frozen blueberries in a large bowl along with half the sugar, and coat evenly.
280g
frozen blueberries
200g
golden caster sugar, divided
330g
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
500ml
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
125g
butter, melted
9oz
frozen blueberries
7oz
golden caster sugar, divided
11oz
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
17fl. oz
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
4oz
butter, melted
Step 2 of 6
Add the remaining sugar, flour, baking powder, sea salt, and bicarbonate of soda to a large mixing bowl and using a whisk, stir until combined.
280g
frozen blueberries
200g
golden caster sugar, divided
330g
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
500ml
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
125g
butter, melted
9oz
frozen blueberries
7oz
golden caster sugar, divided
11oz
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
17fl. oz
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
4oz
butter, melted
Step 3 of 6
Whisk in the eggs. Gradually pour in the buttermilk a little at a time, whisking continuously until combined. Whisk in the extracts followed by the melted butter.
280g
frozen blueberries
200g
golden caster sugar, divided
330g
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
500ml
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
125g
butter, melted
9oz
frozen blueberries
7oz
golden caster sugar, divided
11oz
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
17fl. oz
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
4oz
butter, melted
Step 4 of 6
Fold in the sugar coated blueberries.
280g
frozen blueberries
200g
golden caster sugar, divided
330g
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
500ml
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
125g
butter, melted
9oz
frozen blueberries
7oz
golden caster sugar, divided
11oz
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
17fl. oz
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
4oz
butter, melted
Step 5 of 6
Set the Ninja Foodi Zerostick Frying Pan over medium heat for 1 to 2 minutes until hot. Add about 1/2 to 3/4 of a cup of batter to the pan.
280g
frozen blueberries
200g
golden caster sugar, divided
330g
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
500ml
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
125g
butter, melted
9oz
frozen blueberries
7oz
golden caster sugar, divided
11oz
gluten-free plain flour
1 tbsp
gluten-free baking powder
2 tsp
sea salt
1 tsp
bicarbonate of soda
3 large
eggs
17fl. oz
buttermilk
1 tsp
vanilla extract
1 tsp
almond extract
4oz
butter, melted
Step 6 of 6
Cook the pancake for 1 to 1 1/2 minutes each side, or once it begins to look matte on the surface, being sure to flip with a silicone spatula. Repeat until all of the batter has been used up. Serve hot with lashings of butter and maple syrup if desired.
