This weekend I made blueberry pancakes for Sunday brunch. Sometimes you just don't get up until well beyond noon and think you need something a bit more substantial than cereal so a blueberry pancake stack with syrup and whipped cream is just perfect.
Ingredients: 250g all-purpose flour (sifted), 2 ½ tsp baking powder, 3 tbs granulated sugar, ½ tsp salt, 2 medium eggs, 350ml milk, 25g butter (melted), 250g blueberries, vegetable oil
Stir together the flour, baking powder, sugar and salt. In a different bowl, mix together the milk and eggs, add this mixture and the melted butter to the flour mixture and stir well. If the batter is still quite thick, add a little extra milk. If you don't have a special pancake griddle (I don't), simply use a small pan and grease it with a little bit of vegetable oil; I like using a brush to just brush some oil onto the pan's surface instead of oiling it straight from the bottle. Contrary to crêpes which are thin and large, these pancakes only need a couple of tablespoons of batter so that they stay small. Sprinkle some blueberries on top. Cook them until bubbly, slightly risen and dry-ish on the edges. Turn and brown on the other side. Makes about 10 pancakes.