A few weeks ago I promised a friend that I would write up a recipe for blueberry pancakes, which I adapted from a thoroughly indulgent recipe in a wonderful book called Dishy Desserts, given to me by my sister Tabitha many years ago. The original recipe included cream, which while delicious was just too rich for my tastes. I bought blueberries the very same day I had said I would attempt the pancakes, but ended up using them for muffins instead. This weekend however, with some prompting and blueberries from a different friend, who was also kind enough to come over and try them out this morning, they were finally made. In the midst of ever-increasing sorrow, anger and confusion, food and friendship seem a soothing balm. So, better late then never, here is the recipe, and a picture of this morning’s attempt. Enjoy!
Ingredients (to serve 4)
110g plain flour
1 Tbsp caster sugar
2 eggs, separated
Grated zest of 1 lemon
Maple syrup and / or crème fraîche (optional; to serve)
- Mix the flour and sugar in a large bowl, and make a well in the centre.
- In a separate bowl mix the milk, egg yolks, and lemon zest. Pour into the well in flour and whisk or stir until it forms a smooth batter.
- Whisk the egg whites until stiff. Gently spoon a third into the batter, then fold in the rest.
- Optional: for light pancakes, leave the batter in the fridge for half an hour to rest before cooking.
- Melt a small knob of butter in a frying pan, then pour in a quarter of the batter (assuming you want 4 large pancakes – you can of course make more smaller ones too). The pancakes shouldn’t be more than 1cm thick. Sprinkle some blueberries on the surface. When small bubbles being to beak on the surface, flip the pancakes over and cook for another minute or two.
- Best served warm, with a drizzle of maple syrup and, if you’re feeling indulgent, a dollop of crème fraîche.