Blueberry Pancakes
Being based on an American pancake batter, these pancakes are light and fluffy – where the baking powder gives them lots of trapped air, unlike the traditional English Pancake which uses no raising agent beyond the egg. The fresh, seasonal blueberries are a wonderful addition, giving a burst of blueberry fruit taste in every bite – a few berries should be added into the batter after being poured into the frying pan.
American Blueberry Pancakes Recipe
makes enough for 4 people
Recipe Ingredients:
- 150g plain flour
- 100g fresh blueberries (picked over and cleaned)
- 1 tsp baking powder
- 1/2 tsp sea-salt (ground)
- 75g caster sugar
- 150ml milk (whole milk 2%)
- 1 large egg or 2 small (beaten)
- 2 tbsp melted butter (plus extra for frying)
to serve the pancakes
- Maple Syrup (to taste)
- knob of butter
Recipe Method:
Into a large mixing bowl sift in the plain flour, then sprinkle over the baking powder, sea-salt and caster sugar .
In a separate bowl lightly whisk together the milk and egg – then whisk in the melted butter.
Pour the milk mixture into the flour mixture and using a whisk, beat until you have a smooth, thick pancake batter – there is no need to over whisk, a few lumps are fine. Let the batter stand for ten minutes.
Heat a large non-stick frying pan over a medium heat and add a knob of butter. When it has melted, add a ladle full of batter, help it spread out just a little, but the batter should be thickly coating just the centre of the pan. Scatter in a few blueberries. Cook until the bottom of the pancake is golden brown, and bubbles form on the top of the pancake.
Flip the pancake over using a spatula and cook until the second side is also golden (just a few minutes). When both sides are golden brown, and the pancake has (become fluffy) risen to about 1cm thick, they are ready to plate up. Keep the pancakes warm on a warm plate, and as they build up put a knob of butter on the them to melt and keep them moist and place them in a low oven.
Serve with maple syrup (to taste).
