Last week, I met up with seven friends for Afternoon Tea at Panoramic 34 in Liverpool to see three of us off into impending parenthood. Due within weeks of each other, it was nice to chat symptoms, shopping and all things baby, as well as catching up on non-baby life, which is always good to do, it’s crazy how quickly and easily baby life can take over before you’ve even had the baby!
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!
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)
- Seive the flour and baking powder into bowl, adding the salt if you choose
- 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
- If adding blueberries, throw them in now and stir through the batter
- 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
- 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)
- 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
- Remove from the heat and put aside on a plate while you cook the rest of your pancakes until the batter runs out
- 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!!
Even during the summer I love my comfort food, which isn’t ideal when it’s 28 degrees outside and what feels like 280 degrees in my windpipe thanks to my lovely pregnancy friend, Heartburn, but there are ways of combining comfort food with fresh and light summer flavours to get the best of both worlds.
I’m 28 weeks into pregnancy now and recently I’ve been thinking a lot about something very important to me. Food.
I’m not talking quantity, I’ve managed to avoid eating for two although I can feel the snack urges creeping back up on me, I’m talking foods which I haven’t eaten since finding out I was expecting. And I’m now starting to dream about them.