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Janet
Pancakes with ice cream and blueberries
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Ingredients
Directions
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Sift the flour over a bowl and make a well in the middle. In a different bowl, mix the eggs with the milk.
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Pour the milk mixture into the dimple of the flour, stir to a smooth batter and leave to rest for about 30 minutes.
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Grease a frying pan with butter, heat on medium height and bake 8 thin pancakes.
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Let the pancakes cool and scoop the ice cream and berries. Roll up the pancakes, wrap them in aluminum foil and place in the freezer for at least 1 hour.
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Grate the pancakes on the barbecue for 2-3 minutes just before serving so that they are warm from the outside and the ice is still frozen. Serve immediately.
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Nutrition
295Calories
Sodium0% DV0g
Fat20% DV13g
Protein20% DV10g
Carbs11% DV33g
Fiber0% DV0g
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