Rainy Day Blueberry Pancakes

August is supposed to be the hottest part of summer here, but I think the weather is trying to remind me of back home in Oz, because it’s been cold and rainy and really Melbourne-ish weather here for the last week or so. Bad weather makes me hungry, so on Sunday morning I decided that gorging on pancakes was the way to go.

on a plate with condiments behind

grey sky


We’d been to a little farmer roadside fruit and veg stand the day before, hoping to find fresh strawberries, but they were out. And we got caught in a sudden freezing downpour. But on the upside, we got half a kilo of fresh delicious blueberries. And so of course they had to be incorporated into breakfast on Sunday!

all fruity

Basic pancake mix is: 

1 egg

1 cup self-raising flour

1 cup milk

pinch salt

That’s it! But I embellished on this mix and added:

about half a cup of blueberries

1 tablespoon icing sugar (or castor sugar, I just used what  had)

1 teaspoon vanilla essence

Mix ingredients (minus berries) thoroughly, adding milk if it’s too thick and making sure to get out any big lumps. Once mixed, add the blueberries and stir through.

Add a little butter to a medium-hot pan. Ladle some batter mix onto the pan and tilt the pan back and forth a little, until you get a fairly even spread of mix. Cook for a couple of minutes, then flip. I keep my pancakes on a plate in a 50 degree oven until all are done, so they stay warm.

To serve, my absolute favourite topping is maple syrup with whipped cream, and adding any leftover blueberries (or any fruit, we had some raspberries in the fridge so they go in on the pancake love too). A squeeze of lemon juice and a little sugar sprinkled over is pretty yum-o as well. Here’s a gratuitous condiment shot:

kinda arty

So enjoy, I know I did!

Sorry for not posting last week by the way. Never fear, I’m not going anywhere. Scheduling is back to normal 🙂




Spiced Apple Oats.

I’m still home sick this week, and combining that with the dreary wintery weather means I’m constantly in the mood for comfort food. This morning I decided to make a big bowl of warm oats for breakfast. Noticing my full fruit bowl, I (as happens when I plan meals while hungry) ended up elaborating on the original plan. 


I put a cup or so of water in a small pot and put it on the stove to heat. I added a teaspoon of raw sugar, a tablespoon of maple syrup, a few good shakes of cinnamon powder and a dash of nutmeg. While this was coming to the boil, I chopped an apple – a nice tart one from Dom’s dad and step-mum’s tree – into cubes.




While that was cooking down a bit I chopped up the other fruits I wanted in my breakfast. I had a mango, so that went in, and a banana too. You could add any other fruits you like – berries would be yummy! I put the extra fruit in my bowl and added a good dollop of plain yoghurt on top.


The oats need regular stirring as they cook, and once they have absorbed all the water, they’re ready to go. It takes only a few minutes. Don’t let it get too dry though or it will have the consistency of paste. Not what you want. Mine was just right though as I added it to the fruit/yoghurt bowl, and I was ready to go.


This was a huge meal, but I managed to finish it. 🙂 Once it’s all mixed through together it looks somewhat less pretty but I reccommend it for those cold winter days, or times when you just want comfort breakfast. The smell of the cinnamon and maple syrup are so warm and reassuring to me. 


What’s your favourite comfort food? 

I hope you’re somewhere warm.



Blueberry Buttermilk Pancakes.

This is another recipe in my list of things to do with the leftover buttermilk from making butter. Sunday mornings are the traditional day that, as kids, we would have pancake breakfast. Feeling in the mood to be traditional, I got a-cooking this Sunday.


I had some blueberries in the freezer. I’m becoming a fan of frozen fruits and veggies, as it seems to me the better option than going without, in Germany’s mostly season-driven produce market. I had just about exactly 500ml buttermilk, too, so that bode well for my recipe. 


My cupboards and fridge shelves are filling up with these dodgy-labeled containers now, as I keep experimenting. I should probably start making nicer labels. Anyone got any suggestions? We do have a new printer now so I probably should use it…

Anyway, the recipe is just a variation on my usual pancake recipe, which omits the sugar and blueberries and uses whole milk instead of buttermilk. The recipe I used on Sunday is as follows:

2 cups plain flour

2.5 teaspoons baking powder

Pinch salt

2 tablespoons sugar (or more if you like it sweet)

2 eggs

2 cups buttermilk

1/4 cup melted unsalted butter, plus some for frying

1 cup thawed frozen blueberries

Mix dry ingredients and wet ingredients separately, then mix together briefly, being careful not to over mix. I have to include this Cook’s Note from the recipe linked below: Make a lumpy batter. Over mixed batter will result in flat, heavy pancakes. Add blueberries at the end and mix through.

I did consult this recipe, just to make sure buttermilk doesn’t need any special treatment. It doesn’t. 🙂

Heat your pan and add a little butter. Spoon on the right amount of mix, for whatever size you’d like your pancake. Cook for a few minutes per side.


Keep pancakes warm in the oven if you’d like to serve them all at once. I served mine with maple syrup, whipped cream and fresh raspberries. Yum-O!

Hope you’re having a great day!