Archive for the ‘Breakfast’ Category

Blueberry pancakes

Blueberries are now in season and the plentiful supply at the greengrocers means that they’re about 1/3 of their usual price as well as being hugely plump and juicy. There are plenty of ways of using them, but for something really decadent it just has to be American pancakes. A thicker batter than their English counterparts, they are quick and easy to make and taste fabulous. Whilst in the pan some of the berries erupt, their purple juice tainting the pancakes; the rest burst in your mouth as you eat them.

Finish with lashings of sweet, sticky maple syrup, serve with some strong coffee and the Sunday papers and you have something I’d gladly get out of bed for.

The recipe is adapted from Momma Cherri’s ‘Soul in a Bowl Cookbook‘. This is the only recipe I’ve ever made from the book – if the rest of the food tastes as good as the pancakes then I definitely need to try more!

Blueberries burst as pancakes cook

Blueberry Pancakes
Makes 6
Cooking time: 10 minutes
Preparation time: 15 minutes

75-100g blueberries, washed (add as many as the batter will hold if you like!)
50g caster sugar
150g plain flour
1tsp baking powder
125ml milk
45g butter, melted
1 egg
olive oil

Sift the flour and baking powder into a large bowl then stir in the sugar. Slowly add the milk and egg and whisk well until it forms a thick batter. Leave the mixture for at least 5 minutes (the longer the better), then add half the butter and the blueberries.

Dilute the remaining butter with some olive oil (this increases the smoke point) then add a few teaspoonfuls into a large, hot frying pan. Spoon in the batter (to make pancakes of about 8-10cm diameter) and cook them for a few of minutes on each side. You’ll know when the first side is done as there small bubbles will have formed on the surface and then burst. Keep cooked pancakes warm in the oven whilst finishing the off the rest of the batter.

Stack of blueberry pancakes with maple syrup

Serve the pancakes as a stack with a small knob of butter between each one and lots of maple syrup over the top – you’ll want to forego the Sunday roast after this one!

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