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a March 2nd, 2014

  1. Breakfast Pancakes

    March 2, 2014 by sarah

    Shrove Tuesday, alternatively known as ‘Pancake Day’ these days, is coming up this week so it is time to share a pancake recipe with you. These are not the pancakes of my youth and memories though I am still fond of the tart lemon and sweet sugar drenched crepe type and the excitement of trying to flip them! These pancakes are more of a macho breakfast type and indeed are the type to be found in American diners (or so I gather). They are similar to Scottish drop scones so I guess that is where they originated.

    This recipe is an adaption from the February edition of Waitrose Kitchen magazine. (Dangerous shopping there, but that is another story for another time). I bought buttermilk in readiness for making pancakes but I also made a second batch with an alternative to buttermilk and couldn’t tell the difference. If you don’t have buttermilk then either 1. add a couple of tablespoons of natural low fat yogurt to 250ml milk, or 2. add a good squeeze of lemon juice to 250ml milk (semi-skimmed or full fat) and leave to sit for 10 minutes before using. Some recipes also add a tablespoon or two of melted butter and this would enrich the batter but I try that for my recipe.

    I love the bursts of hot, sweet fruitiness from the blueberries but feel free to add other fruits; I am guessing that raspberries and chopped strawberries would go very well. If you do not add any fruit then try adding half a teaspoon of vanilla extract to flavour the mixture. How you serve these is entirely up to personal preference; my favourite is maple syrup and I finished off the last of the bottle today as I have been using most of it to top my morning porridge. Enjoy your lazy weekend mornings and have a proper breakfast!

























    Breakfast Pancakes

    150g plain flour
    2 tablespoons of caster sugar
    1 teaspoon of baking powder
    1/4 teaspoon of bicarbonate of soda
    pinch of salt
    250ml buttermilk
    2 medium eggs
    handful of blueberries
    butter for frying the pancakes
    Mix together the dry ingredients in a medium sized mixing bowl. In a separate bowl or cup, break the eggs and whisk to break up the yolks. Pour the eggs and buttermilk over the dry ingredients and briefly mix with a whisk or fork but do not over mix – if should still be a little lumpy. Stir in the blueberries
    Heat a heavy based frying pan or cast-iron griddle until smoking hot then turn down to low. Add a knob of butter and spread around the pan. Blob in spoonfuls of the batter, leaving a good distance between they as the spread quite a bit. Leave to cook on the first side for 3-4 minutes until bubbles appear on the surface, then flip and cook on the other side for another 2-3 minutes. 
    The batter doesn’t keep so cook it all but the pancakes are easily warmed the next day in a low oven, microwave or even the toaster.