These thick pancakes are delicious, and a real weekend treat. They are one of my favourite ways to use blueberries. Blueberries are a superfood! They are full of nutrients and antioxidants. Of course they're pancakes, let's not kid ourselves... but they're so good! The following recipe serves 2 to 3 people.
To make these bad boys, here's what you'll need:
125 g SR Flour
1/2 Tsp Baking Powder
1 Tbsp icing sugar (plus extra for dusting)
1 Egg
150 ml Milk
125g Blueberries
Vegetable Oil
Maple syrup
I usedCreative Gourmet frozen blueberries which I took out of the freezer just before I started making the pancakes. I get a bit nervous using frozen berries sometimes but these were great - sweet but not too sweet (no added sugar).
Step 1. In a large bowl mix the dry ingredients. Gradually whisk in the milk then the egg, making sure you keep it smooth. (I transferred the batter into a jug for easy pouring in Step 2)
Step 2. Heat a little oil in a large frypan and pour large spoonsfuls of batter into the pan (any size you like), making sure that the pancakes are well spaced apart as they will spread a little. Drop a few blueberries in each, and cook for about 2 minutes or until bubbles start to appear.
Tip: When cooking this style of pancake it's really important to keep the heat on low to medium so that the rising agents in the batter have some time to take effect. If you cook them on high heat, they'll be cooked on the outside but sloppy on the inside - yuck!
Step 3. Turn the pancakes over and cook until golden.
Step 4. Transfer onto a plate, sieve some icing sugar over the top and drizzle with maple syrup. Buon appetit!
Variations:
Last time I made these I folded the blueberries into the batter just before cooking. They were tasty, but the pancakes were not so attractive - very blue/purple. A personal choice I think...
Also, I've seen these served with greek yoghurt in cafes.
Yum!
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