“I like pancakes. They’re a kind of dessert for breakfast. What can be better than that?” ~ Nicole Cody
We have a houseful of friends staying at the farm right now, giving Ben a hand with some clearing and fencing. And man, these fellas can eat!!!
A girlfriend from the farm up the road dropped in an enormous bucket of blueberries a few days ago, so they were just perfect for a little breakfast innovation. On this current round of meds I’m still not up to cooking much, but pancakes? Hey, all I have to do is make the batter and the boys can fry them up themselves! Pancakes are tasty, filling and as Nana would say ‘economical’.
If you don’t have fresh blueberries feel free to use your favourite seasonal fruit, or some frozen berries.
If you make small pancakes they are also good as lunchbox treats.
1 cup milk, 1/2 cup of plain or vanilla yoghurt (or just use milk) 2 cups of self-raising flour (self-rising for my USA friends or 1 cup of all-purpose flour, 1 and 1/2 x teaspoons baking powder and a pinch of salt, sifted together), 1 large egg, 1/3 cup caster (superfine) sugar, 1 teaspoon grated orange zest, 1 tablespoon of melted butter, 1 teaspoon of vanilla extract, 1 and 1/2 cups of blueberries (use frozen if you can’t get fresh)
*Note: These also work just as well with gluten-free flour mix and soy or almond milk.
Sift the flour and sugar into a large bowl and make a well in the centre. Whisk the egg and pour into the centre of the well. Then add the yoghurt. Using a wooden spoon gradually beat the mixture from the centre, slowly incorporating more of the dry ingredients. Now add the milk, little by little until the mixture is combined and has a thick, creamy consistency. Let the batter sit for ten minutes to thicken further. (You can even leave the batter overnight if you like, but do pop it in the fridge if you live in a tropical climate. If it is too thick in the morning simply add a little more milk.)
Add the blueberries, orange zest and vanilla and stir through gently.
Heat a large frypan over low to medium heat and brush with a little melted butter. (You can also cook them on a barbeque plate!) Place spoonfuls of mixture, well spaced onto the hot surface. When they begin to show large bubbles on the surface, turn them over and cook for another minute or two.
The pictures above and below are from a small batch I made ages ago. My brain’s not quite in gear just yet, so I didn’t even think to get pictures of my industrial sized triple batch before the men devoured them…
The pancakes taste great served with a drizzle of maple syrup or honey, a dollop of yoghurt and some more blueberries.
And they’re so simple ANYONE can make them. 🙂
PS: This time a year ago we were flooded in here at the farm, and once again we had a truckload of fresh blueberries courtesy of our neighbour. My recipe for Blueberry Crumble Slice is delicious and well worth making. Just click on the link below: