Pancakes are my absolute favourite breakfast, they remind me of my J1 summer in New York, of the weekend that my then boyfriend (now husband) brought me to Washington DC and I ordered them with strawberries, and of our honeymoon breakfast buffets in Rio where I’d smother them in fruit and whipped cream. They are the breakfast of happy memories for me. It was only very recently that I made my own pancakes for the first time, and when I needed a recipe I went straight to the BBC Good Food website and I wasn’t disappointed, they were exactly what I wanted.
Now, when I was growing up these kind of pancakes didn’t exist in my world. Pancakes were reserved for Shrove Tuesday with lemon and sugar, and I adore these crepes too, but I will save them for another time.
These American style pancakes are light and fluffy and the fruit inside them adds texture and tang. There’s no sugar in the recipe, so you add as much as you like in the syrup that you drizzle over at the end. They are remarkably easy to make and remarkably difficult to stop eating. The perfect weekend breakfast.
American Style Blueberry Pancakes.
200g self-raising flour
1 tsp baking powder
knob butter (I used 1 tbsp)
Pinch of salt
125g pack blueberries (because that’s what they come in, the original recipe says 150g)
Sunflower oil or a little butter for cooking (I prefer butter)
Golden or maple syrup to drizzle
Mix the flour, salt and baking powder in a large bowl. Next, beat the egg in a jug and then add the milk and beat it in too. Then, make a well in the centre of the dry mixture and add in the milk and egg mixture, beating until smooth with a whisk. Melt the butter in the microwave and add it in, mixing well and then stir 75g of the blueberries (saving the rest to serve on top).
Heat the butter or oil on the pan over a medium heat and then put three “pancake sized” blobs on the pan and cook them until they set, the flip them to cook on the other side. When cooked you’ll be putting on the next batch and doing it all again. To serve scatter some of the blueberries you saved (if your kids didn’t scavenge them like mine tend to) and drizzle with either maple syrup or golden syrup. Or go mad and have whipped cream. A great start to the day.
Our favourite too 🙂 My current husband is the pancake maker and the quantity of batter has increased over the years as one child and then two, put away more and more of them on a Sunday morning as they grow.
That’s a great arrangement. Oddly my husband isn’t a huge fan, he’s more a savoury person, but that just means more for the boys and I.
Snap! Made them for brekkie yesterday morning. Yum!!
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We cooked these thismorning with 19 month old & thoroughly enjoyed – thanks!
They’re very popular here too:) thanks for taking the time to comment
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