We had another beautiful and sunny Sunday here. As I've told you before, no Sunday morning should start without pancakes. A fortnight ago we had golden saffron pancakes, last Sunday plain 'normal' pancakes (with last of the Moominmamma's rhubarb & ginger jam). Today we opted for blueberry-studded ones, which were wonderful. Ideally I would use freshly picked wild blueberries, but if these are not available, then frozen ones will do, too. Remember not to add blueberries to the batter, as this will probably colour the whole batter into an unsightly shade of purple (though it wouldn't affect the flavour, obviously).
We ate these thick small pancakes with a generous drizzle of Canadian maple syrup, but a runny honey would be just as good.
300 ml plain flour
2 tsp baking powder
1 tsp salt
2 Tbsp sugar
1 tsp vanilla extract
300 ml milk
2 Tbsp melted butter
100 grams blueberries (frozen are fine, as long you defreeze them first)
pure maple syrup or runny honey
In a mixing bowl, mix flour, baking powder, salt and sugar.
Mix milk, egg and cooled melted butter in another bowl, then add to the dry ingredients and mix to combine. Add vanilla extract.
Heat a frying pan on a low to moderate heat, add some oil or butter.
Drop a small ladleful of pancake batter into the pan, scatter some blueberries on top. Cook until it's golden brown, then flip over and fry the other side, too.
Serve with maple syrup or runny honey.
Other blueberry recipes @ Nami-nami:
Blueberry tart (April 2006)
Other pancake recipes @ Nami-nami:
Buttermilk pancakes with sliced bananas, toasted nuts and warm maple syrup (March 2006)
Golden saffron pancakes (May 2007)