This is possibly my favourite breakfast EVER and if you or your kids have a sweet tooth like we do, it’s sure to go down well in your house too. I made double amounts of the batter yesterday morning when we had more time and kept half in the fridge for today. I’ve tried making them in advance and reheating them – or having them cold – but they are so much better fresh from the pan.
We added strawberries from the garden, juicy cherries and pomegranate. Delicious!
And the kids agreed. All that fruit was bound to be a winner in this house. The 10-month-old loved it (although he didn’t get any maple syrup), and it is a great recipe for weaning because it’s easy to grab and soft on the gums. The only drawback is that it is messy. Very messy. At least one of you might have to be hosed down afterwards. It’s worth it, though; it’s that tasty.
[Original recipe here]
Makes about 12
- 200g self-raising flour
- 1 tsp baking powder
- pinch salt
- 1 egg
- 300ml milk
- knob butter – melted
- 1 small pack blueberries
- olive oil for cooking
- 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 centre 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 7.5cm across. Make three or four pancakes at a time. Cook for about five minutes over a low-medium heat until small bubbles appear on the surface of each pancake, then turn and cook another three minutes or so until golden. Repeat with the rest of the batter. Serve with maple syrup and the rest of the blueberries.
Mama Swabey's Kitchen 