Blueberry Pancakes

photo 3 (1)
In England, we only ever seem to eat pancakes of the large, thin variety on Pancake Day (Shrove Tuesday), and other than that they’re not really around for the rest of the year. A couple of weeks ago, we decided to give the slightly more common American breakfast variety a go, and we were very happy with the results. They were very easy and fuss free (though having two of us did help with the stirring/whisking), and your combination options are endless. Blueberries were good because of the way they “smudged” into the pancake as it cooked and the flavour spread, but you could also go traditional with maple syrup and bacon or go indulgent with white chocolate chips and raspberry.

Emily and Camilla

Serves 2 as breakfast or 4 with other items

Ingredients
3 eggs, separated

110g plain flour
140ml semi skimmed milk
1 tsp baking powder
A pinch of salt
1 tbsp sugar
200g blueberries
Honey, to serve

1. Separate the eggs. A good trick we learnt from our housemate in Exeter Alex is to crack each egg into a bowl individually, and just gently pick up the yolk – if you are gentle enough it won’t break and makes separating eggs very quick and easy.
photo 1
2. Sieve the flour into the bowl with the yolks and slowly add the milk, sugar and baking powder. Stir using a wooden spoon – there will be lumps at the beginning but they will go as you keep stirring.
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3. In a separate bowl, whisk the egg whites with the salt until they are stiff and fluffy.
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4. Mix the egg whites in with the yolk mixture and combine well.

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5. Heat a large frying pan and put the oven on a low heat – around Gas mark 2/50C. When the pan is hot, dollop in a spoonful of the thick mixture. It will spread out a little but you want the pancakes to be around 10cm in diameter. Put 3 or 4 blueberries onto the top of the pancake.
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6. When you notice bubbles coming to the surface of the pancake, they are ready to be flipped.
7. Cook for 1-2 minutes on the other side and transfer the cooked pancakes to a plate in the oven to keep warm.
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8. Keep adding the mixture to the hot pan (more than one at a time if your pan is big enough) and stack the cooked pancakes, ready to serve. Drizzle a little honey over the stack and enjoy!
photo 4 (1)

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