Happy Pancake Day!
With no further delay I present to you the pancake recipe
I will be attempting to toss and catch this evening,
with a dog eagerly waiting my failure to do so.
From my favourite foodie friend’s blog Induldge & Devour
Blueberry Pancakes.
Ingredients:
- 190g all-purpose flour
- 35g golden caster sugar, or regular caster
- 1 teaspoon baking powder
- Pinch of salt
- 1 medium-large egg
- 350ml whole milk
- 30g unsalted butter, melted
- Squeeze of lemon juice
- 100g blueberries
Method:
In a large bowl whisk together the flour, sugar, baking powder and salt. Add the egg and whisk roughly. Next add the melted butter, milk and lemon juice and whisk roughly again, don’t worry about pockets of flour in your batter. Fold in your blueberries and you’re good to go.
On a medium heat get your frying pan really hot before making your first pancake (ever noticed how your first pancake is usually your worst? I blame it on a frying pan that’s not quite hot enough!).
Lightly oil the pan and use some kitchen paper to distribute it evenly. Pour about half a ladle of batter into the centre of the pan. Once you start seeing little bubbles all over it’s time to flip. Cook on the other side for a little less time, but judge it by eye.
Continue until you’ve used all your batter.
To keep the pancakes warm, place them on a lined baking sheet in a 90°c oven.
HAPPY PANCAKE DAY!
SKx
