Friday, 28 January 2011

Low fat Blueberry Pancakes

I AM SCARED! Today, the man friend left to go on his stag do. Needless to say I am consumed by visions of him returning on Sunday with no eyebrows and no hair. I think he's like Samson and all his power lives in his curly jewish locks and I would be devastated if he returned home looking like Telly Savalas. So to butter up his friends in the hope that they wont scalp him I decided to get them round a bit earlier and do them all a brunch. Also it will hopefully soak up some of the alcohol they will imbibe. Needless to say there were sausage and bacon sandwiches a plenty but I cant serve up a meal without at least something homemade. So I popped out a batch of these pancakes and I was shocked at how well they went down. Chunky, moreish and delicious, just like the boys- they'll love me for saying that! 

makes between 10-15 pancakes depending on generosity 
  • 200g self raising flour
  • 1tsp baking powder
  • 1 large egg
  • 300ml skimmed milk
  • 150g pack of blueberries
  • nob of butter and a drizzle of oil for frying
to decorate
  • 1 lemon
  • 300ml creme fraiche
  • 1tbs of icing sugar
  • honey or golden syrup, whichever you prefer 
  1. pop your flour and baking powder in a bowl and set aside.
  2. in a jug, measure out your milk and then crack in the egg and give them a quick whisk together.
  3. make a well in the middle of your flour and drop in the milky/eggy mixture and whisk really well till theres no lumps left. nothing worse then lumps of flour left in your batter- bork! 
  4. when your batter is lump free, toss in roughly half of your blueberries and give a few of them a bit of a pressing with a fork so you have some smushed and some whole berries in  your mix.
  5. in a clean bowl mix together your creme fraiche, icing sugar the rind of your lemon. remember you only want the yellow non of that bitter white pith. stick it in the fridge till you need it covered with a bit of cling film.
  6. in a frying pan warm a nob of butter and a drizzle of oil. the butter is for colour and taste and the oil stops the butter from burning.
  7. when your butter is foaming and warmed drop in small dollops of mixture, I use two tablespoons per pancake and let it fry away till the first side is a lovely light golden brown, then gently flip each pancake till it is the same golden brown and cooked through.
  8. if your making the whole batch cover them in tin foil as you go to keep them warm.
  9. I like mine in a stack of three with a wodge of creme fraiche between each, a handful of the fresh blueberries and an artful drizzle of honey. 


1 comment:

  1. good for breakfast, lunch and tea.