Monday, 18 October 2010

Chase the Winter blues away with these blueberry wholewheat pancakes!

Winter finally arrived in Paris last weekend. The Summer clothes have been packed away and put in the "cave". For once I had a weekend with nothing to do and needed some comfort food to warm me up. Walking past the fruit market I found some blueberries - just the thing to lift the spirits and chase the winter blues away. For a lazy breakfast you can prepare the batter the night before and store overnight in the fridge.

To make 12 pancakes (I serve 3/4 per person) you will need:

150g wholewheat flour
40g caster sugar
25 melted butter and some more for frying
2 teaspoons of baking powder
1/4 teaspoon baking soda
1 teaspoon of vanilla extract
2 eggs
100ml (or slighly more of buttermilk) - if you don't have buttermilk add a tablespoon of lemon juice to the 100ml of milk and leave to stand for about 10 mins
250g fresh/frozen blueberries (if using frozen berries do not defrost)

How to make the batter:

1. Add all dry ingredients to a bowl and mix
2. In a second bowl whisk the eggs and vanilla extract
3. Add buttermilk and melted butter to egg mixture
4. Whisk in the wet ingredients into the dry ingredients

You can now either store the batter in the fridge at this stage or use it straight away.

To assemble the pancakes:

5.Heat a knob of butter in a non stick pan over a medium heat
6.Using as soup ladle drop a ladle full of the batter into the pan
7.Top with some blueberries
8.When pancake starts to bubble on top (after about 2 minutes) the turn pancakes over for another 2 minutes

If you have a large pan you can cook several at the same time - just leave lots of space between them, when cooked you can keep them hot in a warm oven until you are ready to serve them all!

I normally serve with some fromage blanc and some agave syrup or maple syrup.

No comments:

Post a Comment