We’re having a heatwave at the moment. I can’t remember the last time we had so many scorching days and balmy evenings and I don’t know about you but the heat really takes it out of me. On days like this I dream of being sat by a cool swimming pool or lying on a beach listening to the waves lap up on the shore.
But the reality is, I’m stuck in a clammy city with no air conditioning and the closest I get to that beach is the dirty, grotty Thames or a lido full to the brim with excited pasty (and lobster red) Brits.
This weather calls for some energy food so I opted for American pancakes with blueberries and maple syrup this morning.
I used a recipe by Louisa Carter. Check out her food photography, it’s pretty tasty.
135g plain flour
2 tbsp golden caster sugar
1/2 tsp salt
1 tsp baking powder
1 egg, lightly beaten
2 tbsp melted butter
lashings of maple syrup
handful of juicy blueberries
1. Melt the butter in the microwave for 30 seconds (depending on the strength of your microwave) and place in the fridge until you need it
2. Place the flour, salt, sugar and baking powder in a bowl
2. Whisk the milk, beaten egg and butter together in another bowl or jug and add to the powder mixture
3. Whisk lightly – the mixture looks lumpy at first but I promise, the lumps disappear
4. Heat a frying pan and throw in a knob of butter. When this has melted, ladle some batter into the pan
5. When the pancake starts bubbling at the top, turn over and cook for another minute or until the other side is light brown
6. Stack on top of each other – drizzle with maple syrup, scatter with blueberries and you’re done