BLUEBERRY, ALMOND BUTTER AND CREAM PANCAKES
Ingredients
- 100ml/3½fl oz double cream
- 4-6 tbsp almond butter
- 4 tbsp blueberry conserve
- 4 pancakes
- to serve
Directions
- Whip the cream until soft peaks form when the whisk is removed.
- Dribble the almond butter and blueberry conserve over the pancakes. Top with dollops of whipped cream and enjoy!
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