蝶豆花蓝莓松饼Blueberries Pancakes

松饼做法To prepare pancake：将牛奶和蝶豆花干倒入小锅中，以小火加热至滚后，离火，待凉后过滤起蝶豆花，备用。Cook milk and dry butterfly pea flowers in a pot with low heat till boil, off heat. Let cool and remove dry butterfly pea flowers, set aside.

将蝶豆花牛奶、牛油和鸡蛋倒入一盆中，搅拌均匀，备用。Add butter and brown sugar into dry butterfly pea flowers milk mixture, mix well, set aside.

将面粉和黄糖倒入另一盆中，搅拌均匀，备用。Pour the flour and brown sugar into another bowl, stir well, set aside.

将以上全部材料混合均匀至无颗粒面糊，备用。Mix above ingredients in bowl until smooth batter.

中小火热不沾锅，倒入面糊，放上适量的新鲜蓝莓，然后再放上适量面糊，煎至两面熟透即可。eat frying pan with medium heat, pour in some batter, top with blueberries, cover with some batter again, cook untill both side turns golden brown.

将煎饼摆盘，撒上奶酥酥粒和蓝莓果酱，即可享用。Arrange pancake on plate, top with butter scotch and blueberries jam, done.

奶酥酥粒做法To prepare butter scotch：将所有的材料混合后，用手掌揉成揉成松散碎粒状，放上烤盤上，放进预热至180℃烤箱，烤约15分钟至金黄色，即可。Mix all butter scotch ingredients into loose dough, place on baking pan and bake with preheat until 180℃ oven for 15 minutes or until light golden brown.

蓝莓果酱做法To prepare blueberries jam：取一小锅，将所有的材料倒入，开小火不停搅拌煮至滚。蓝莓软化后即可离火，收进干净瓶子内，享用前可收入雪柜内冷藏。Mix all blueberries jam ingredients in a small pot, cook with low heat till soft and bring to boil, off heat. Let cool and keep it into clean bottle, keep into refrigerators.