MAKE-AHEAD BLUEBERRY PANCAKES, An Indulgence

Lovely fluffy, fruity pancakes prepared the night before.

So easy, the kids can make these under supervision

These gorgeous pancakes were a permanent feature on the breakfast menu of a City dining room the Blogger worked in. Breakfast was served from 6.30 am; preparing the batter the day before was a necessity.  The bonus: overnight resting produced lovely fluffy pancakes. 

The pancake recipe is a one-bowl wonder; the fruit is prepared separately the morning of serving and added to the batter.  Weekday mornings can be a nightmare in many households but blueberry pancakes would be perfect for a weekend brunch after Shrove Tuesday. 

The Blogger prefers small pancakes but dinner-plate-sized ones are possible with this recipe -- if you have the right implement (or wrist action) for flipping them!

Cost: £3
Makes: about 24 small pancakes

Ingred:

   8 oz/226 gm self-raising flour (plain flour: add 2 tsp baking powder)

    275 ml/1 1/4 cup less 2 tbsp whole milk

   2 eggs

   1 tsp cream of tartar

   150 gm blueberries, the sweetest you can get
   min 1 tbsp-max 2 tbsp soft brown sugar
   1 1/2 tsp cinnamon

Method:

Stage 1

1. Sift flour, and baking powder if using, into a jug.
2. Mix milk and eggs together, stir into dry ingred 
3. Sprinkle over cream of tartar; whisk 1-2 mins with an electric hand whisk or by hand until well blended. 
4. Cover with cling film; refrigerate overnight.

Stage 2

1. Preheat a large non-stick frypan or griddle to medium (it does not need to be greased but, if preferred, a light coating of butter can be applied between batches)
2. Mix brown sugar and cinnamon together
3. Add washed and dried blueberries; toss
4. Add to batter; stir without breaking up berries
5. When pan is hot, dollop batter on to pan in heaping tablespoons - between 1 1/2-2 tbsp - use back of the spoon to slightly flatten the batter to encourage even cooking. 
6. The first side will take 3 mins.  Check it is golden brown by lifting up one side of the pancake with a spatula/fish slice.  
7. Flip when ready, squashing the pancake slightly.  The second side will take 2-3 minutes.  Try not to rush; there is nothing worse than biting into a pancake still gooey in the centre!  
8. Remove to a wire rack then keep warm in a low oven covered with a clean tea-towel  
9. Serve (i) North American Style (as above) with bacon, sausages and maple syrup) OR (ii) with yoghurt cream (see below) OR (iii) (if there are no issues with cholesterol) extra thick double cream mixed with vanilla or mixed 50-50 with strained 0-fat yoghurt

Tips:

• wheat flour is recommended
• blueberries can be replaced by halved blackberries or raspberries.
• Yoghurt Cream: Strain 0-fat plain yoghurt overnight in a sieve lined with a clean, wet j-cloth resting in a jug or bowl.  Some of the liquid will drain away and the yoghurt will become thick and sweet. Add a few drops of vanilla extract   

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.