The BH and I have had a bit of a trying year. We’ve both changed jobs AND we’ve bought a house. Add to this a missing camera charger and you have a very guilty me apologising for the HUGE hiatus in my blogging. That said this weekend rolled around and to both of our absolute surprise and wonder, there was nothing planned. I’m not going to lie, we were both more than a little shell shocked by this and for a while just stared at each other, not really sure what to do. Then, thankfully, sloth instinct kicked in and pancakes and old episodes of the X-Files were the order of the day. Now I must confess, I simply can’t resist the urge to mess with pancakes, these however are my current favourites.
- 500gms self raising flour
- 2 tsps baking powder (you want them to be really light and fluffy)
- 2 eggs
- 50 gms butter
- 1 litre milk
- 200 gms blueberries
- 100gm roasted salted pistachios
- 1 tsp vanilla bean paste (or vanilla essence if you prefer)
- salt to taste
- 2 Tbsp sugar (optional)
Melt the butter in a small sauce pan and allow it to cool. Then add the milk to the butter. Beat the eggs and add these along with the vanilla bean paste to the melted butter. You want to make sure the butter is cool and you add the milk before you add the eggs otherwise you’re going to be eating buttery, vanilla flavoured scrambled eggs, which I don’t think will taste as good as it sounds.
Then slowly add the milk mixture to the flour mix and whisk until the mixture is smooth and lump free. Roughly chop your pistachios and wash and dry your blueberries. Put these in two separate bowls next to your griddle or frying pan.
Heat your pan or griddle and using a paper towel, apply a thin layer of vegetable oil to the pan/griddle. Using a soup ladle, spoon a circle of batter on to your griddle pan and then top with blueberries and pistachios. When the batter bubbles, turn your pancake over and cook on the underside.
Sorry, I just love the colours of the pistachios on the batter, so you’re being subjected to another photograph. Place the pancake in a warming draw or oven on a low heat and repeat the process until you have used all the batter.