April 14, 2008

• Homemade Pancakes with Blueberry Maple Syrup
  

  
  

  I saw Nigella making these pancakes with a blueberry maple syrup to go along with the pancakes on Discovery Living and Travel channel the other day. I thought to myself i could make me a batch of those someday but what i read in yesterday's Sunday Times spurred me to go plead with Hubbie to run out to buy some of the ingredients that were needed to make those pancakes with the syrup. Blueberry pancakes (another version) was also featured in the paper... so i knew it was a sign and i told Hubbie that i was having a craving... Alright, i know i am rambling... so going to leave you with the recipe and some photos from my try on the pancakes.
  

  
  

  
  

   
  These pancakes were surprisingly really easy to whip up and cooks real quick too!

  
  Sinful bubbling golden blue blueberry maple syrup....

  
  

  
  Ready to be served....

  Ingredients
  For the dry pancake mix
  600g/1lb 5oz plain flour
  3 tbsp baking powder
  2 tsp bicarbonate of soda
  1 tsp salt
  40g/2½oz caster sugar
  To make the pancakes (amounts
  per 150g/5¼oz dry mixture)
  1 free-range egg, lightly beaten
  250ml/9fl oz milk
  1 tbsp melted butter
  For the blueberry syrup
  125ml/4½fl oz maple syrup
  200g/7oz blueberries

  Method
  
  1. For the dry pancake mix, place all the dry ingredients into a bowl and mix
  well. Transfer to an airtight container,
  seal and store until needed.
  
  2. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/5¼oz of the dry
  mixture (a filled American cup measure will give you the requisite amount per
  batch, so
      you may like to use one and dispense with any weighing). Mix well
  to form a smooth batter.
  
  3. Heat a flat griddle or non-stick frying pan without adding oil.
  
  4. Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the
  little pancakes, flip them over and cook until golden-brown on both sides. It
  should
      take about a minute per side.
  
  5. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries
  into a pan and bring to the boil. Reduce
  the heat and simmer for 2-3 minutes, until the blueberries have broken down
  slightly.
  
  6. To serve, pour the blueberry syrup into a jug and take to the breakfast
  table with the pancakes. If you have any of
  the syrup left over, you will notice that it sets into a kind of glossy jam. This
  will keep 
      for a few days decanted into a jar and put in the fridge, and is glorious
  dolloped into yoghurt or spread on bread.

  
  
  

  Aftermath...

  
  
  

  • 10:49 am
  • 4 Comments