Fresh blueberries are currently in season here on the peninsula. Priced around 3,000 for a small tub they are a similar price to what I would pay back in the UK. I had quite a supply of them, thanks to my friend Jen and a 4th of July cocktail that never made it past the idea stage. I ate plenty on my lovely homemade muesli for breakfast but thought I should make the most of them and try something else. I decided to stick with the American theme and make blueberry pancakes for brunch. Quick and easy to make, these were quite the little Sunday treat when it was raining too hard to leave the house. The recipe is Jaime Oliver’s with the addition of some lemon zest and juice and they came out perfectly.
130g (1 cup) of all purpose flour (I use the one for noodles and dumplings)
130ml of whole milk
2 tablespoons of melted butter
2 tablespoons of white sugar
1 teaspoon ofbaking powder
1/2 a teaspoon of salt
lemon zest and juice
100g of blueberries
Butter and oil for frying
In a bowl mix together the flour, sugar, salt, and baking powder. In a jug beat an egg into the milk then mix in the melted butter. Pour the egg milk mixture into the flour and beat for a minute until a thick batter has formed. Add the zest and juice of half a lemon. Then let it rest for a few minutes. Heat a teaspoon of oil and a knob of butter in the frying pan on medium, or a little lower if you have a gas range. Spoon out the pancake mixture. I used 3 tablespoons of batter for each pancake and could fit two in the pan at the same time.
Give the mixture 30 seconds – 1 minute to set a little them top with the blueberries.
When the mixture has bubbled and firmed, the pancake should be lovely and golden brown on the other side, flip them over and cook for another minute or two. They should be golden on both side and the middle should be completely cooked. Repeat until all your mixture has been used. I made 6 small ones and 1 large. Serve with fresh sliced banana and a drizzle of maple syrup. Voilà freshly made blueberry pancakes.