One of the best parts of having a European counterpart is getting to share the American culture with him. While I do love a hearty English breakfast (with black pudding), I have to say that I am partial toward the good ole American spread in the morning: scrambled eggs, pancakes, sausage, bacon, hash browns, coffee, and some freshly squeezed orange juice.
When I discovered that l’anglais had never tried blueberry pancakes, I knew I had to quickly change that. We found a recipe on the BBC Good Food site that seemed feasible for non-chef me and without too many froufrou ingredients. (Even though organic lemon zest does make it fancier, it really isn’t essential.)
I’m slowly making my way toward being confident in the kitchen, and having a near-chef boyfriend has proven to have its advantages in this endeavor. I’d love to include more recipes on the blog to take you with me on my cooking adventures, so we will begin with baby steps – and pancakes 🙂
The different names and brands of food products in France and England have hijacked my American vocabulary; if there’s anything that isn’t clear or is in Frenglish, please let me know. Without further ado, here are the recipe and pictures of the pancakes that were enjoyed!
Fluffy American Pancakes
(The original recipe can be found here.)
- 200 grams of self-raising flour
- 1 teaspoon of baking powder
- 1 egg
- 300 mL milk
- knob butter
- 150 gram pack blueberries
- a little butter for cooking (or sunflower oil)
- golden or maple syrup
- Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the center of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
- Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5 cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with maple syrup and the rest of the blueberries.
Verdict: The pancakes were so good that we’ve made them twice! The second time, we learned that bigger blueberries make for moister pancakes (I know that some people hate that word, but it’s the most accurate way of describing them!), which I preferred. Lactose-intolerant friends, these pancakes are just as delicious, though less fluffy, without any milk. Soy cream or coconut milk can work as substitutes for the milk, if you’re looking for that extra bit of airiness.
Happy Pancake Making!