It was only whilst I was cooking that I remembered I'd found these magical little pots in Home Bargains last week, which would be perfect to go with them!
American Style Blueberry Pancakes
200g SR Flour
1tsp Baking powder (if you don't have any, and I never do... you can make your own with 2 parts Cream of Tartar: 1 part Bicarbonate of Soda)
1/4tsp salt
1/4 tsp lemon zest
1 egg
300ml milk
1/2 tsp vanilla extract
30g butter (melted)
100g blueberries
Sift the flour, baking powder and salt into a bowl, and stir in the lemon zest. Make a well in the middle.
Mix the milk, egg and vanilla in a jug.
Add the liquid to the bowl, whisking continually.
You might not need all the milk mix, you're looking for a thickish batter, runny enough to scoop and drop into a pan, without it running everywhere!
Melt the butter and add this to the mixture, stir as you add, otherwise you end up with lumps of solidified butter. And no one wants that.
Stir in the blueberries. Leave to stand for 10 minutes.
Heat a frying pan (non stick works best. Then you don't need to worry about using butter or oil which just always goes wrong) on medium heat, and scoop in heaped teaspoons of the mix.
You can probably cook 3 or 4 at a time depending on how big they are.
I employed my trusty ice-cream scoops again. These were big ol' pancakes.
Cook for about 3 minutes, or until you see bubbles pop in the surface of the pancakes.
Flip them, and cook for a further 3 minutes.
You should hear a fizzing noise after you've flipped them over - that's the blueberries bursting and the juices cooking...
Stack them and serve with maple syrup! mmm. Syrupy!
I've now got a large jar of left over mix left for breakfast tomorrow. And possibly the next day.
I just hope it doesn't release a whole lot of carbon dioxide over night and explode...
And tomorrow I might even make a blueberry sauce to go with it. Maybe.
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