Growing up my brother and I were often treated to light fluffy pancakes when we returned from school, slathered in homemade raspberry jam. Our mum could really nail a good pancake. Each one perfectly golden and all would be the exact same size.
These tasty memories got me thinking. The pancake shouldn’t be reserved for Shrove Tuesday. They are much more versatile. In fact the humble pancake can provide a blank canvas for a lazy breakfast in bed, Sunday brunch, or tarted up they could also make for a great dessert.
I’m shunning the Nutella, lemon and sugar in favour of blueberries to create a scrumptious breakfast pancake with frozen banana on the side. Drizzle a good helping of maple syrup over the top and you’ll have created a delicious start to your day.
300g of self raising flour
40g of caster sugar
1 large egg
2 tsp. of bicarbonate of soda
1 tsp. of vanilla essence
300ml of semi skimmed milk
300g of fresh blueberries
3 bananas (peel and freeze over night)
Butter for cooking & maple syrup to serve
The Baking Bit…
1. Sift the flour into a bowl and add in the sugar and the bicarbonate of soda and mix all the dry ingredients together. Then add in the vanilla essence, crack open the egg and pour the milk into the dry ingredients. Using a wooden spoon fold everything together.
2. Stir in 150g of fresh blueberries into the pancake batter.
3. To make the pancakes heat a little butter in a pan and when sizzling spoon 1.5/2 tbsp. of pancake batter into the pan. Cook each side for 1 minute 30 seconds before flipping using a plastic spatula.
4. While you cook the pancakes, place the already made pancakes in the oven on a low heat to keep them warm.
5. To make the banana ice cream chop the frozen bananas into pieces and blitz in the food mixer. After a few minutes you will have created a fat free and very healthy banana ice cream. It really is life changing!
6. Create a pancake tower and serve with the remaining blueberries, maple syrup and frozen banana ice cream.