Continuing the ageing of my good self to that of the middle years, I got up early and cooked blueberry pancakes for my housemates before we trekked off to the cinema to see Coraline in 3D, buy cables in Maplins and eat ice cream in Selfridges.
The recipe came from Olive Magazine’s May issue where they had a recipe a day article and this was the one for today. It’s incredibly easy and uses sensible, everyday ingredients – which is always a plus. The last time I made blueberry pancakes was about three years ago and I distinctively remember failing to find buttermilk in Lancaster in December. I know the supermarkets in Birmingham sell it, but it’s not exactly an everyday purchase that I’ll use again. So the fact this used things we would already have in the house (minus blueberries) sold it to me.
200g self-raising flour
1tsp baking powder
pinch of salt
25g melted butter
85g 100g blueberries (I used more because some of the pancakes had lots of blueberries and towards the end some were lacking)
- Mix in the flour, baking powder and salt into a bowl.
- Mix together the wet ingredients – butter, egg and milk. I had some problems with the melted butter in the cold milk – best to leave it to room temperature before adding.
- Add the wet ingredients to the dry and whisk. The recipe said to do this in parts, but it was fine all in.
- Stir in the blueberries.
- Heat some butter in a non-stick pan and drop in tablespoonfuls of the mixture. Cook for about three minutes on one side and then flip for another three.
Easy to make and very, very tasty. Housemates well fed – possibly too many for three people. Would be good for four. Yummy.
*This was originally posted on my old blog BeanHeartBatman*