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Blueberry & Almond Pancakes

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Ordinarily, I’m a fan of pancakes with sugar and lemon. It’s reminiscent of my childhood, when mum and dad would goof around in the kitchen and more of the pancakes would end up on the wall, the ceiling and the floor than on the plate. But we’ve all made bog standard pancakes right?

If you are one of those people who buy the ‘pancake mix’ already made, this is the part where you should hang your head in shame, for you are essentially buying overpriced flour. Pancakes are not difficult to make – flour, eggs, milk and vegetable oil. It doesn’t get much simpler than that, does it?

We decided to make our pancakes over the weekend, for one of two reasons really. We had Richard’s children and we knew they would want a piece of the action, and secondly because I barely have time to feed myself in the week now, let alone lark about making pancakes and photographing them for my blog. Oh and of course, so that I can strategically post this on my blog the day before Pancake Day.

We managed to find a spare hour on Sunday, so we set about making them; of course everyone wanted something different. I had to be the odd one out and decide I didn’t want plain pancakes. I wanted to make something a little more interesting – I decided on American style blueberry and almond pancakes. They are that bit more substantial, not great for the diet mind. This recipe makes around 10 pancakes.

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Blueberry & Almond Pancakes
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 50g plain flour
  • 75g ground almonds
  • 1 teaspoon baking powder
  • 3 large eggs
  • 150ml milk
  • Pinch of salt
  • 150g fresh blueberries
  • 1tbsp powdered sweetener
  • Maple syrup (optional)
Instructions
  1. Separate the egg whites from the yolks, placing each in their own large mixing bowl. Add the almonds, flour, baking powder and milk to the yolk. Mix well to form a thick batter.
  2. Add the salt to the egg whites and whisk until you have stiff peaks. Fold this into the batter.
  3. Heat a pan on a medium heat. Using a ladle pour your batter into the pan, topping the pancake with 5-6 blueberries. Once the pancake starts to look golden around the edges, flip the pancake using a spatula. These pancakes only take about 1 minute on each side in a hot pan.
  4. In a separate saucepan, place 100g blueberries over a high heat, sprinkle with 1 tbsp powered sweetener and allow to cook until the berries have burst and are a deep purple liquid.
  5. Serve the pancakes stacked and drizzled with blueberry sauce. You can also add a splash of maple syrup if it takes your fancy.