It's been ages since we got up early on a Saturday morning and whipped up some pancakes. One of the great things about weekends is that you have more time to spend on cooking things you wouldn't have time for during the week. My kiddies love pancakes with a blueberries, a blob of greek yoghurt and a drizzle of maple syrup. It's been so cold this week, it's just nice to have something warm in your tummy as you start your day.
Blueberry and Buttermilk pancakes
Ingredients
1 cup self-raising flour
1 cup buttermilk
2 eggs
2 tablespoons sugar
1/2 teaspoon baking soda
grated rind of half a lemon
3 tablespoons butter melted
1 can blueberries drained
Method
Blend all ingredients except the blueberries to make a smooth batter. Lightly grease a non-stick frying pan and ladle in enough batter to make a pancake the size that suits you. I found you can either manage one giant pancake, or 3 medium sized ones. I prefer mediums. Once the batter is in the pan, scatter the blueberries over the batter before it starts to bubble. When the bubbles appear it's time to flip the pancake over. Once the pancakes are cooked, serve them with greek yoghurt and maple syrup.
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