Stem Ginger Vegan Scotch Pancakes with Blueberries and White Chocolate Sauce

This was designed for vegan magazine "Off The Hoof", but you can adjust the ingredients if you're not one such as using eggs instead of oil, and cream with the white chocolate sauce to improve the consistency. You can also foster other fruit rather than blueberries if you prefer, but these were picked due to their excellent partnering with white chocolate.

Makes approximately 9 pancakes

225g plain flour

1 heaped teaspoon baking powder

250ml soya milk

A pinch of salt

25g sugar

3 tbsp vegetable oil

3-4 pieces of stem ginger, finely chopped

100g dairy free white chocolate, broken into small pieces

200g blueberries, washed

1. Sieve the flour into a mixing bowl and add the baking powder and salt. Add the other ingredients and whisk together until the flour forms a smooth batter. If the mixture is too thick then keep adding a little more soya milk at a time, until it does form a batter.

2. Heat a frying pan and add approximately 2 tbsp of the batter (aim for circular shapes). Cook gently for approximately 2 minutes until firm and golden brown. Whilst the bottom side is cooking, sprinkle over some of the ginger on the facing side (make sure you do not sprinkle too much as the taste will be too overpowering otherwise).

3. Turn the pancake over and cook gently for 30-60 seconds. Place in the oven to keep warm. Repeat this process with the remaining batter.

4. Bring to the boil about a cm or so of water in a saucepan and place a bowl on top. Add the white chocolate to the bowl and allow to melt. You can melt it in the microwave, but since white chocolate burns very easily it is better to do this method where you can keep an eye on it.

5. Grab the pancakes from the oven and divide them and the blueberries between plates. Elegantly drizzle over the white chocolate sauce and relish!