Another great pancake recipe

To start the long weekend off I thought it would be nice to cook up a hot brekkie and of course my favourite is still pancakes. The pancakes in this recipe were nothing new and were quite simple for a change, ie no whisking up egg whites separately to fold in for a light & airy effect as a lot of recipes seem to do nowadays. Despite this they were incredibly light & fluffy & the thing that made them was the sensational blueberry butter, very bad smothering on that much butter disguised as fruit but irresistible let me tell you. Luckily I had a quick glance at the recipe the night before & noted that you had to let the butter set for 2 – 3 hours so I whipped it up the night before. With Chloe there is no waiting 2-3 hours for breakfast & let me tell you she has not been a huge pancake fan so far but absolutely loved these ones. Once again I managed to use at least one item from my garden, lemons & to save money I used frozen blueberries which for a recipe like this where freshness doesn’t matter it is much more economical, the price of a 300g bag was cheaper than one 150g punnet by far.

Buttermilk pancakes with blueberry & lemon butter

A Rick Stein recipe from a recent (?) issue of Delicious

Make the butter a day ahead

50g unsalted butter
1 ½ cups (225g) self raising flour
2 teaspoons baking powder
¼ cup (55g) caster sugar
175ml each buttermilk * milk
2 eggs
1 tspn vanilla extract
icing sugar, to dust

Blueberry & Lemon Butter

150g blueberries
¼ cup (caster sugar
finely grated zest & juice of half a lemon
100g unsalted butter, at room temperature

For butter, cook berries, sugar & juice in a small pan over low heat for 1-2 minutes, stirring to dissolve sugar. Increase heat to medium-low for 1 minute until fruit just bursts. Add butter & zest. Remove from heat, stir to combine (don’t crush berries). Pour into 4 ramekins and chill for 2-3 hours or overnight until thick (it wont harden).

For pancakes, melt butter in a small pan over low heat. Pour top layer of clear (clarified butter) into a bowl. Discard milky layer at base. Sift flour, baking powder, sugar and a pinch of salt into a bowl. Make a well in the center, add milk & eggs and whisk until smooth. Stir in vanilla. Heat a large non-stick pan over medium heat. Brush with a little clarified butter. Using ¼ cup batter for each, pour 2-3 pancakes into pan, spaced well apart. Cook 2 minutes or until bubbles appear on top. Turn & cook for a further minute until golden. Keep warm while you cook the rest of the pancakes, brushing pan with butter in between batches. Pile 3 pancakes on each plate & serve with a ramekin of butter. Dust with icing sugar. Serves 4.