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August 9, 2011

BLUEBERRY PANCAKES

We had breakfast at work together today. We all brought something different. We do nice stuff like that together all the time. It makes for a good atmosphere. It was a nice way to start a day where we knew that some of us wouldn’t know if they would be able to get home easily or not again.

My contribution was Blueberry Pancakes. I have been thinking about proper American style pancakes after I went to the vegetarian place Bob’s Kitchen in Paris with Goon and had some to stave off the hangovers. The girls at work said “I can’t believe YOU would use a Jamie Oliver recipe! You surprise me!” I just figured his would be pretty straight up and no fucking about. Which was exactly the case.

The pancakes (cooked the night before and reheated in the microwave) were awesome. We scoffed them all.

BLUEBERRY PANCAKES
ingredients
• 3 large eggs, seperated
• 115g/4oz plain flour
• 1 heaped teaspoon baking powder
• 140ml/5fl oz milk
• a pinch of salt
heaps tbs of caster sugar (my addition) and I wish I had put in a bit of cinnamon as well. Next time.

First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.

Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.

You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these…

fresh corn from the cob
crispy bacon or pancetta
blueberries
banana
stewed apple
grated chocolate

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