Bussin breakfast with Mildred's Wild Blueberry Pancakes
Check out detailed instructions on how to make delicate and yummy sweet pancakes, created by talented innovative chefs of London's famous vegan restaurant, Mildred.
Ingredients
- Maple syrup: 20ml
- Soya milk: 250 ml
- Light oil: 1 tbsp (plus more for frying)
- Plant yogurt (preferably coconut): 1 tsp
- Lemon juice: 3 tsp
- Plain flour: 200g
- Baking Powder: 12g
- Salt: pinch
- Cinnamon: pinch
- Blueberries: 200g
- Caster sugar: 70g
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