Recipes
Comments 5

American pancakes with blueberries and maple syrup

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.

American pancakes with blueberries and maple syrup

I used a recipe by Louisa Carter. Check out her food photography, it’s pretty tasty.

Ingredients

135g plain flour
2 tbsp golden caster sugar
1/2 tsp salt
1 tsp baking powder
130ml milk
1 egg, lightly beaten
2 tbsp melted butter
lashings of maple syrup
handful of juicy blueberries

Method

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

Advertisements

5 Comments

  1. MissCholet says

    Looks nice. I had blueberry pancakes in NY in 1997with maple syrup. They were only $3 for one plateful. It was a 12-14″ plate stacked four inches high with 1cm thick heavy blueberry laden pancakes. Blueberries on the side/scattered around look prettier and are more refreshing by garden has plenty of juicy fat ones waiting to be plucked and many already have been. I personally although the size of these pictured is small would opt for a lighter crepe style pancake which I find allows you to eat more juicy, meaty, fishy sumptuous fillings on shrove tuesday (or any other day) without feeling full from the heaviness of the American style pancake that my British waistline clothes cannot cater for. Great for guys with American slidy waist pants though (Ori’s Dinner suit pants). I would use fresh berries to make a juicy just burst berry filling with fresh ones to garnish. Sweeten the berries for the filling if you don’t like slighty sharp flavours.

    • Food for Think says

      The only pancakes I have ever made before are the ones that we make for pancake day (the thin crepe like ones)

      I have a thing about brunches and delicious breakfasts like this – I always eat them out but never make them. I have been disappointed recently so I decided to make my own.

      I realised when I was serving that it would have been great to have a dollop of creme fresh on the side, yum!

  2. They look great…. I think I may try this with honey as well.
    Squeezable honey bottles are one of life’s great inventions I think.
    The pancakes look lovely. There’s nothing like non-uniform looking homemade food 🙂

    • Food for Think says

      Yes, squeezable bottles are indeed a great invention!!! No mess and less washing up!

  3. Pingback: An evening of Canadian inspired food « Food For Think

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s