It was Father's Day recently, which was a great excuse for an indulgent breakfast. My family loves these pancakes. I particularly like the vibrant blue swirls in the batter caused by the addition of blueberries. We also ate these pancakes on Mother's Day, as well as some days in between.
Blueberry pancakes
Serves 4 (or in our case, 2 adults, a 3 year old and a 1 year old)
Serves 4 (or in our case, 2 adults, a 3 year old and a 1 year old)
2 cups plain flour + 4 teaspoons baking powder (or 2 cups self-raising flour)
4 tablespoons sugar
2 eggs
500ml milk
1 1/2 cups of frozen blueberries
Small amounts of butter for frying
Maple syrup, for serving
Set oven to a low temperature (100 degrees Celsius), for keeping cooked pancakes warm.
Combine flour, baking powder and sugar in a large mixing bowl. Make a well for the wet ingredients.
Separate eggs, placing the yolks in a measuring jug with the milk and the whites in a clean bowl. Beat yolks and milk with a fork until combined. Whisk whites to soft peaks (I use the whisk attachment on my stick blender).
Add milk/yolk mixture to dry ingredients and gently mix until just combined. Gently fold in blueberries and egg whites.
Heat a heavy-based frying pan with a small amount of butter over a medium heat. Dollop approx 2 tablespoons of mixture and per pancake and swirl to flatten to a round shape. Flip them over when they bubble in the middle. Transfer cooked pancakes to an ovenproof dish (I use a corningware dish with a lid), cover and store in oven as you cook each batch.
Serve with lashings of maple syrup (real, of course!).
4 tablespoons sugar
2 eggs
500ml milk
1 1/2 cups of frozen blueberries
Small amounts of butter for frying
Maple syrup, for serving
Set oven to a low temperature (100 degrees Celsius), for keeping cooked pancakes warm.
Combine flour, baking powder and sugar in a large mixing bowl. Make a well for the wet ingredients.
Separate eggs, placing the yolks in a measuring jug with the milk and the whites in a clean bowl. Beat yolks and milk with a fork until combined. Whisk whites to soft peaks (I use the whisk attachment on my stick blender).
Add milk/yolk mixture to dry ingredients and gently mix until just combined. Gently fold in blueberries and egg whites.
Heat a heavy-based frying pan with a small amount of butter over a medium heat. Dollop approx 2 tablespoons of mixture and per pancake and swirl to flatten to a round shape. Flip them over when they bubble in the middle. Transfer cooked pancakes to an ovenproof dish (I use a corningware dish with a lid), cover and store in oven as you cook each batch.
Serve with lashings of maple syrup (real, of course!).
