Pregnant Foodie: Homemade American Pancakes

One of my favourite times of the week is Saturday and Sunday mornings, when the husband takes over the kitchen. He has a knack for making a mean breakfast and if we have time, he likes to get creative with his presentation – all in the name of having a laugh, not because he thinks he’s missed his vocation in life as a Michelin star chef.

My favourite breakfast, a la Mr Lynch, is his homemade Blueberry American-Style Pancakes, which often come decorated in a variety of fruits and always with coffee and orange juice. It’s a basic recipe which I’m sure he found online, but he’s perfected it over the months so I thought I’d share the joy right here in the form of some pancake porn and the recipe!

blueberry-pancakes
Keeping it simple, blueberry pancakes with maple syrup
pancakes-banana
Artfully placed bananas and natural yoghurt
pancakes-raspberry
Raspberries, yoghurt and a sea of syrup
pancakes-peach
Warmed peaches, yoghurt and some syrup dots (you can tell we’re in short syrup supply)

Ingredients:

Pancakes (makes 4 pancakes):

  • 200g self raising flour
  • 1 teaspoon baking powder
  • 1 egg
  • 300ml milk
  • Pinch of salt (optional)
  • Knob of butter
  • Blueberries (optional)

Toppings (all optional):

  • Natural yoghurt
  • Maple syrup
  • Any kind of fruit (try warming your berries or peaches in a pan with some Mixed Spice until they go soft and a bit caramelised)

Method:

  1. Seive the flour and baking powder into bowl, adding the salt if you choose
  2. Pour the milk into a bowl and whisk in the egg, then pour into flour mix and whisk all together until you have a smooth batter
  3. If adding blueberries, throw them in now and stir through the batter
  4. Melt a knob of butter in a frying pan, then pour out any excess butter to use later – you just want a light coating on the pan to stop the batter sticking
  5. Add a ladle of the pancake mix into the pan – we go for a depth of around 1cm but it depends how big your pan is (you might want to go thinner and larger in a bigger pan)
  6. Cook for approx 2 minutes on a medium heat on each side, when you start to see bubbles coming through you know it’s cooked and it should be a golden brown shade
  7. Remove from the heat and put aside on a plate while you cook the rest of your pancakes until the batter runs out
  8. For our toppings, we always add a little maple syrup and a little natural yoghurt, often over some warmed fruit or bananas, all of which go perfectly with pancakes and blueberries.

Give them a try and let me know what you top them with, anything goes!!

Mummy in a Tutu