Do you remember these blueberry American style breakfast pancakes I posted a photo of in my Weekly Love? So many of you had such wonderful things to say about them, I've decided to post the recipe!
Sorry about the quality if some of these photos, yellow rooms with not much natural light are always the worst to take photos in, but I decided I might as well to help illustrate the process!
200g Self Raising Flour
1tsp Baking Powder
Pinch of Salt
Couple of handfuls of Blueberries
First, put all of the dry powdery ingredients (flour, baking powder, salt) through a sieve to remove any lumps there may be in the flour.
Beat the egg into the milk until it is well mixed, but don't over beat it. Sometimes if I want extra special pancakes I add a drop or two of vanilla essence at this point!
Next, melt a knob of butter. I usually cook in my Mum's kitchen, which has an Aga so I do it in a small pan, but this can be done on a very low heat for a short time, if you're really careful, in a microwave.
Pour your milk/ egg mixture into the well in the middle of the flour mixture, and using an electric whisk mix it together, keeping the whisk near the middle and gradually scraping the edges to incorporate the flour.
Melt another piece of butter, a bit smaller this time, over a medium heat in a pancake pan if you have one, if not just an ordinary pan. Swirl the pan so the base is well coated with melter butter, but be careful you don't let the butter burn!
Pour a pancake size drop of the batter into the pan, and then drop a couple of blueberries into the batter, carfully, if possible, rolling them over slightly in the uncooked mixture to they are covered in batter.
After a few minutes use a wooden spatular to gently lift the edges of the pancake and make sure it has not stuck to the bottom of the pan.
When you can see bubbles at the surface turn the pancake over It should be golden brown like this. Cook until the other size is golden brown. Remove it from the pan and place it on a piece of kitchen towel to pick up any excess butter. Repeat the process with the rest of the mixture, adding more melted butter to the pan as necessary to stop them from sticking.
This recipe makes about 8 pancakes, which makes 2-3 servings depending on how many you want to eat at once. Serve in a stack with more blueberries and either golden or maple syrup. Or, if you're me blueberries, strawberries, maple syrup and unsmoked streaky bacon!
I have adapted this recipe from BBC Good Food
What is your favourite brunch?