Making a stack of pancakes and cutting into it like a cake is one of those things I have always wanted to do. On Good Friday, it happened. No, but seriously, it has taken me quite some time to find a really good pancake recipe. This recipe is ideal – light, fluffy, just sweet enough and packed full of blueberries. It’s definitely worth a try.
Makes 10 pancakes. Ingredients: 1 egg, 300ml milk (I used 100ml milk and 200ml rice milk because we ran out of milk and I would definitely recommend it – you couldn’t taste the difference, the pancakes were really light and fluffy, and it makes it a little healthier, too!), 230g plain flour, 3 teaspoons baking powder, 1 dessert spoon sugar, 75g blueberries, sunflower oil for cooking, extra fruit and plenty of maple syrup for serving.
Method: Whisk egg and milk together well on a high speed to get an airy mixture. Add the flour, sugar and baking powder spoon by spoon while whisking slowly. Once all dry ingredients are mixed in, add the blueberries and mix using a spatula making sure not to break up the berries. Lightly oil your frying pan and place on a medium-high heat. When hot, drop a small ladle of pancake batter into the pan. When the batter starts to bubble, flip the pancakes and cook for a further 2 minutes on the other side. You can make a few pancakes in the pan at a time. Once cooked through, put to the side and cover with kitchen role to keep warm. Once done with the batter, make a huge stack of pancakes, cover with fruit, a sprinkle of icing sugar, plenty maple syrup and dig in.
Notes: Recipe adapted from here.
Go on, treat yourself! xS