Sunday, 15 February 2015

American Breakfast Blueberry and Peanut Butter Pancakes drizzled with Maple


Let's not mess around here, when it's time for pancakes I'll gladly swing the calorie control counted out of the window. I'll go for something sweet satisfying and comforting. So when Pancake Tuesday comes knocking on your door, this calls for an entire day of gluttonous glorious pancake consumption. This year in order to celebrate a little food adventure to New York, I'm paying homage to the bustling city famous for it's large pancakes smothered in maple syrup. Here we have little sweet burst of blueberries hit with the smooth buttery saltiness of peanut butter and of course finished with a generous drizzling of maple syrup. These are the sort of pancakes you'd be happy to lay your head on at the end of the day and fall into a deep peaceful pancake coma. See you there.

Makes 4 large, gigantic pancakes


300g Plain Flour 
2 Teaspoons Baking Powder
200ml Milk 
3 Eggs
400g Blueberries
Teaspoon of Salt 
8 Tablespoons of Peanut Butter (smooth or crunchy)
75g Sugar
25g Butter

1. Begin by mixing flour, baking powder, sugar and salt together. Now slowly add in a little milk whilst whisking. Add the eggs 1 at a time and whisk in until lump free. Now add in peanut butter and whisk until thickened then leave to rest for 5 minutes.

2. Now using a large spoon gently fold in 200g/ half of the blueberries. 

3. Put a large pan on the heat with a tiny touch of oil and all of the butter. Allow this to start foaming.

4. Once it is hot use a ladle to spoon the mixture into the pan, use about half a ladle and allow the mixture to form a circle. Allow it to cook a little and then add an extra dollop on top of the formed circle. This will give it a bit of height. 

5. Now scatter a small helping of blueberries on the pancake whilst it's still cooking. Flip carefully and allow to cook on both sides till golden brown and enjoy!