Anyone who knows me, knows that my absolute favourite meal of the day is breakfast — and thanks to my tendency with oversleeping, most days I end up skipping it. A true travesty…
On the weekends though, those are the days when I make the extra effort and go all out, to make up for the fact that I’ve had nothing but toast every morning from Monday until Friday. However, there’s no denying that these fluffy American blueberry pancakes are absolutely worth getting up for on a Saturday morning, that’s for sure!
This recipe is my go-to weekend brunch option, which I find myself turning to at least once a month. It really is the perfect dish for those with a sweet tooth in the mornings, which I definitely have. The pancakes are super light and fluffy due to the whipping of the egg whites, so make sure not to skip that step in the recipe.
While I love mine with blueberries in them and doused in maple syrup, you can add any fruit you like really — whether it be raspberries or strawberries, apple and cinnamon or pear and vanilla, the options are endless.
Unfortunately I can’t take all the credit though, as this dish was heavily influenced by a Jaime Oliver pancake recipe which I read in Tanya Burr’s baking cookbook. However, I adapted the recipe to my own taste, which I now think is absolutely scrumptious. Hopefully you do too!
Serves: 4
Prep time: 10 mins
Cook time: 10 mins
Ingredients:
4 large eggs
150g plain flour
1 ½ tsp baking powder
185ml milk
Pinch of salt
Butter for frying
A punnet of blueberries
Maple syrup to serve
Method:
Separate your eggs between two large bowls. To the yolks, add your flour, baking powder and milk. Whisk until it forms a thick but smooth batter.
Add the salt to your egg whites, then beat with a hand-held mixer to form soft peaks.
Gently and gradually fold your whisked egg whites into your egg yolk batter using a metal spoon. Careful not to over mix.
Add a knob of butter to your frying pan and turn the heat up to medium high.
Pour a half ladle full of batter onto the frying pan and then scatter about 5 to 6 blueberries on top. Cook the bottom side for 2 to 3 minutes, until golden brown underneath and then flip, cooking the other side for a further 2 to 3 minutes.
Repeat the cooking process until all of the batter is used, keeping your cooked pancakes warm in the oven or on a hot plate.
Serve your pancakes nice and hot with a hefty pour of maple syrup — and enjoy!
Words by Alison Egan 