I hope you all had a great Easter because I did. We were finally able to take a day off together and in good time too as it was Yuye’s birthday last Thursday.
Time really flies when you’re busy. It feels like just yesterday when Yuye and I started this liquor shop and it’s now been over 2 months already. Everyday I watch the people walk by with their dogs and their fish and chips, wiping the sweat off their foreheads from the intense heat we’ve had, enjoying their meals under the sun. Now it’s dark, gloomy and raining. It almost feels like it’s mid winter.
It’s also been 3 weeks since I last wrote a post. Shame on me. I can only say I’ll try harder to keep up the writing now that we’re taking days off in turn.
It’s funny how people complain about the heat when it’s hot but miss it as soon as it’s gone…that’s what I’m doing at the moment. Although sometimes it felt unbearable to sleep or work but I really do still prefer the heat over this miserable chill.
Apart from the sunshine, breakfast is the other thing that I really miss. Gone are the days when I can wake up and cook myself something to eat like these delicious blueberry pancakes. Well, technically not gone but work makes me not want to get up earlier than I have to. I’m sure you understand? I’m still trying to adjust my lifestyle so hopefully I can fit in time to make a few meals a week.
But for now, I can only dream about these light and fluffy pancakes.
Note: At the time of making, I couldn’t find my baking powder so decided to use cake flour instead and it worked just fine. I also only put 1 egg into the photo but I actually used 2.
Blueberry and buttermilk pancakes
Yields 12 pancakes
– 2 cups plain flour (or cake flour and omit baking powder)
– 2 large eggs at room temperature
– 2 cups buttermilk
– 1/2 cup caster sugar
– 1.5 tsp baking powder
– 1/4 lemon juice
– 1 tsp vanilla extract
– 2 tbsp unsalted butter and more for the pan, melted and cooled
– 2 cups blueberries (fresh or frozen)
– maple syrup for serving
1. Sift flour, baking powder, salt and 1/4 cup sugar in a large bowl.
2. In another bowl, mix together the buttermilk, milk, butter, lemon juice. vanilla extract and eggs. Whisk until eggs have combined into the mixture.
3. Slowly add the wet ingredients to the dry ingredients and mix until just combined.
4. Heat a flat pan or skillet to medium. Grease with melted butter.
5. Pour roughly 1/4 cup of batter slowly into the middle of the pan and smooth out into a round. Drop a few blueberries onto the pancake before it cooks through. Cook pancake for roughly 1-2 minutes or until the surface is bubbly and then flip it over. Cook for further 1-2 minutes. Repeat for remaining batter. (I cheated in this step, I just added the blueberries to my batter in the mixing bowl and scooped the whole lot out…:P) Use up roughly 1.5 cups of blueberries for the pancakes.
6. In a separate pot, heat remaining blueberries (about 1/2 to 1 cup) with 1/4 cup sugar until juicy and heated through. Add a little bit of water if using fresh blueberries.
7. Remember to keep cooked pancakes in a warm place (such as in an oven or cover with a warm damp tea towel. Serve pancakes with blueberry sauce and/or maple syrup.