| Blueberry pancakes |
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In our house we are not big on tradition for tradition's sake, but one thing that has become an immoveable part of our Christmas dining takes place early in the day. I began making these blueberry pancakes years ago for Christmas morning breakfast, and they were such a lovely way to start the day that now I wouldn't dare to NOT serve them. Don't overcook them or cook them at too high a heat, though. The blueberries should be just bursting and bleeding a little into the batter, not sizzling onto the pan. And they only need enough oil in the pan to help them brown. 2 cups self-raising flour pinch salt 2 tablespoons light olive oil 2 eggs, beaten lightly 1 cup thick yoghurt milk as needed 2 punnets fresh blueberries extra 2 tablespoons light olive oil, to cook Preheat a heavy-based frypan to medium heat. (I use a large cast-iron electric pan). In a large bowl mix together the flour, salt, oil, eggs and yoghurt, adding enough milk to make a smooth thickish mix as you would for cake. Fold in blueberries.
Add some of the extra oil to the frypan (reserving the rest for the next batches), and heat, then place spoonfuls of blueberry batter in the heated pan, spacing well. Cover and cook until top surface is set. Flip over and cook for a further 30 seconds or so until browning. Continue until all the batter is used up.
Serve dusted with icing sugar or cinnamon sugar, along with heavy cream or yoghurt. It’s Christmas, so enjoy them with a glass of sparkling red too, if you like. It certainly adds to the festive feel. Makes 16-18. NOTE: These are so good, that if you have a large group you may need to double or triple the recipe. IF there are any left over (UNLIKELY!!) they will easily reheat the next day in a sandwich press or microwave.
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