I Yblueberry pancakes. There are SO many reasons why so please allow me to begin my justification as to why blueberry pancakes should be on your breakfast menu this weekend.
1. Blueberry pancakes are easy peasy to make, even if it’s first thing in the morning or you’re recovering from the naughty night before, pancakes can be whipped up in no time at all.
2. Blueberry pancakes are a sure hit for your entire family as they play the perfect host to an endless number of delicious accompaniments, both sweet and savoury! (see bacon note below)
3. Blueberry pancakes fill your home with the most incredibly welcoming, sweet, carb laden breakfast perfume that delicately reminds you that this day is not a work day but a day for pleasure!
4. 3 words...Maple. Glazed. Bacon. 3 more...Just. Do. It! (see recipe below)
5. It’s the weekend, so calories don’t count...yay!
6. Flicking through the papers, sipping freshly brewed coffee and tucking into a plate of homemade blueberry pancakes is the best (and in my opinion the only) way to start your weekend.
7. And finally, blueberry pancakes act as a delicious blank canvas to a huge range of toppings for the breakfast connoisseur, my favourites include:
· A dusting of icing sugar drizzled with a squeeze of lemon juice
· Maple syrup
· Sliced banana with a squeeze of honey
· Butter (and I mean real butter) with raspberry jam
· Fresh raspberries, Greek yoghurt and a squeeze of honey
· Fresh ricotta, blueberries and maple syrup
· Maple glazed bacon with extra maple syrup
· Strawberries dusted in icing sugar then drowned in maple syrup
· A dollop of fresh cream and blueberries
· Whipped maple butter
And to assist you this weekend here are a few suggestions of mine for making the perfect stack of blueberry pancakes at home;
· Always sift your dry ingredients.
· Do not over work the batter, mix until just combined.
· Use a balloon whisk to mix your batter, this will ensure the batter is mixed but will stay nice and light.
· Use a non-stick frying pan.
· Heat the non-stick frying pan over low-medium heat.
· Use a pastry brush or kitchen paper to grease the non-stick frying pan with butter.
· When pouring batter into the pan, use a ¼ or ½ cup measuring cup, depending on how big you like your pancakes. Using the cup ensures all of your pancakes are a similar size and shape and will cook at the same time.
· Use an egg lifter to turn your pancakes.
· You’ll know the pancakes are ready to be turned once you see bubbles appear at the surface.
· Flip the pancake once and the second side takes only about half the time to cook as the first.
· Wipe out and re-grease the non-stick frying pan in between batches of pancakes.
· Whilst you are making your way through the batter, keep cooked pancakes in a warm oven.
Weekends are here and gone before you know it so relish and celebrate them with these delicious blueberry pancakes. And make the maple glazed bacon too, just because. K xxx
Adapted from Ina Garten
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 cup blueberries
Pure maple syrup
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large non-stick frying pan over low-medium heat until it bubbles. Using a measuring cup ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a few blueberries on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with extra blueberries, butter and maple syrup.
Maple Glazed Bacon
8 rashers thick sliced bacon
1/2 cup maple syrup
1 teaspoon Dijon mustard
Finely ground black pepper
Preheat oven to 180°c. Line an oven tray with baking paper. Arrange the bacon slices across the tray next to each other.
In a small bowl, whisk the maple syrup and mustard and spoon over the top of the bacon. Bake for 8 to 10 minutes (depending on bacon thickness). Turn the bacon over and baste with syrup mixture and bake for an additional 5 minutes, or until the bacon has reached desired crispiness.
Remove the pan from the oven and sprinkle hot bacon with freshly ground black pepper. Serve with blueberry pancakes.