I don’t think there’s a better time to whip up a batch (or three) of blueberry pancakes than while on holiday. When I say pancakes, I’m not talking about the paper thin type (although YUM) we’re used to in South Africa. Instead, think bigger is better American style pancakes.
This recipes is easy. And quick. And scrummy. All the words I like to have floating around in my kitchen. *replace the blueberries with chocolate chips. Or chopped strawberries*
This is what I use & how I do it…
2 cups cake flour
2 tsp baking powder
Pinch of salt
2 tbsp sugar
2 eggs, beaten
3 cups buttermilk
2 tbsp melted butter
150g fresh blueberries
In a large bowl, combine the flour, baking powder, salt & sugar. Mix. Add the eggs to the buttermilk + melted butter. Add to the dry ingredients. Mix. Add the blueberries. Mix.
Heat a large, non-stick frying pan. Spray with Spray ‘n Cook or a little melted butter. Add a ladle of blueberry pancake batter at a time. Fry for 2-3 minutes or until bubbles appear on the surface. Flip. Fry for another 2-3 minutes or until cooked through.
Serve with loads of maple syrup. Or whatever you fancy.
Happy holiday breakfast munching x
Food Styling: Leila Saffarian. Photography: Dylan Swart http://www.dylanswart.com/