Friday, August 22, 2008

Nigella's Blueberry Pancakes

If there is anything kosher soul, it's the sexy food writer Nigella Lawson ( What I love about Nigella is how sexy she makes food without even trying..but then again look at her! I am going to be making Nigella's blueberry pancakes for a soul food brunch, I thought you might like the recipe.

Nosh on,

For the dry pancake mix
600g plain flour
3 tbsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
40g caster sugar

To make the pancakes (amounts per 150g dry mixture)
1 free-range egg, lightly beaten
250ml milk
1 tbsp melted butter
1 tsp vanilla (I added this)

For the blueberry syrup
125ml maple syrup
200g blueberries

1. For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.

2. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.

3. Heat a flat griddle or non-stick frying pan without adding oil.

4. Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

5. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.

6. To serve, pour the blueberry syrup into a jug and take to the breakfast table with the pancakes. If you have any of the syrup left over, you will notice that it sets into a kind of glossy jam. This will keep for a few days.

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