Perfect pancakes

The following pancake recipe seriously does make the very best pancakes, ever! These pancakes have converted at least two pancake haters. To be fair, they were both Englishmen by birth, so they did not grow up loving North American-style pancakes, but after years of disbelief that anyone could dismiss this staple so easily, I have finally won!

1 cup wholewheat flour

1 tbsp sugar

1/2 tsp salt

1/2 tsp baking soda

1 egg

1 cup buttermilk

handful of blueberries

Serves 2 adults and 2 small children

Mix dry ingredients in one bowl; mix egg and buttermilk in another. Add wet ingredients to dry ingredients and mix just until batter comes together. Add in handful of blueberries, mix gently. I use a small ice cream scoop and cook the pancakes in a lightly oiled pan. When air bubbles come to the surface of the pancake and break, flip the pancakes and cook for a further minute or two. Serve with maple syrup, pancake syrup or homemade blueberry sauce.

Notes: this works perfectly well with plain flour, but the wholewheat does not detract in any way. Sometimes I use white sugar, sometimes organic cane sugar – use what you have. In the summer we add fresh blueberries and/or raspberries and in winter we use frozen. Works well both ways. The blueberry / raspberry combination is delicious. The addition of homemade blueberry sauce elevates this simple dish into the realms of the divine!

Blueberry pancakes with bacon

Next battle: French toast.

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~ by Pip 'n' Milly Creations on January 13, 2010.

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