Blueberry Pancake Stack

Directions

Pancakes

1. In a large bowl whisk the flour, baking powder, Granulated sugar and salt together

2. In a small pan or microwavable bowl, melt the butter

3. In separate jug whisk the eggs and milk together

4. Pour the wet ingredients into the dry and mix well. Slowly pour the melted butter and stir until you have a smooth and fully combined mixture

5. Fold in a handful of blueberries

6. Heat a non-stick frying pan on a medium heat and add a knob of butter. Scoop out a large spoon full of batter onto the hot pan to make a good size pancake (approx. 10 cm wide)

7. The top of the pancake will start to bubble, flip it and cook the other side until both sides are lightly browned. Cook for a little longer on a lower heat to cook the blueberries slightly so their juice starts to come out

8. And repeat until you have enough to make a stack 

9. Assemble with jam, blueberries, and sliced almond

The Jam

1. In a large pan, cook the nectarine with the sugar until the sugar has fully dissolved on a medium heat

2. Cook the mixture for 15 minutes then add the lemon and grated ginger

3. Remove the excess foam

4. Cook for another 20 minutes. You can mash the fruits slightly if you prefer a smoother jam or leave as it is if you like bigger bits of fruits

5. Test if your jam has set by pouring a small amount of jam on a cold plate. Let it cool down, run your finger through it, if the sides crinkle, your jam is set

6. Sterilized two large jars, pour the jam mixture into them and let them cool down before refrigerating