Baby blueberry pancakes with Super Simple Summer Berry Ice-cream

Baby Blueberry pancake with Super Simple Summer Berry Ice cream

This is the nicest ice cream I have ever tasted and it is so easy to make. In the summer we use berries that we have picked ourselves from our local pick-your-own farm. The pancakes are also nicer than normal thin and flat pancakes, because they are smaller and puff up more so they taste perfect with the ice-cream.

Ingredients
For the baby blueberry pancakes:
Small handful Blueberries
100g Plain flour
1 tsp Baking powder
1 tbsp Sugar
100ml Milk
15g Butter
1 Egg

For the super simple summer berry ice-cream:
75g Strawberries, frozen for at least two hours before use (keep one or two for decoration)
50g Raspberries, frozen for at least two hours before use
50ml Double cream
1 tbsp Icing sugar

Method
For the pancakes:
1. Mix together the flour, baking powder, sugar, milk, egg.
2. Add in some melted butter (approximately half).
3. Heat the remainder of the butter in a frying pan.
4. Pour in the mixture, which will be quite thick, to make some small pancakes. Do not spread the mixture round the pan.
5. Gently drop in 4 - 5 blueberries into each pancake.
6. Once the pancakes have firmed-up, gently turn them over to cook the other side.
7. Serve with your super simple summer berry ice-cream!

For the ice-cream:
1. Break up the frozen berries and blend them in a food processor with the sugar and cream. (Make sure your blender / food processor is suitablly strong for crushing ice-cubes because that is what the berries will feel like).
2. Do not over-process because as the fruit breaks down it will become a wetter mixture.
3. Serve with the pancakes adding a chopped strawberry on top for decoration.

I cooked this dish when I was in the live final of Kent Cooks in 2012. Hope you like this recipe as much as I do!