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.
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!
Basic pancake mix is:
1 cup self-raising flour
1 cup milk
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:
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 🙂