We work and play hard. But I take time to make delicious breakfasts or snacks. Like these blueberry pancakes from New York.
1 cast iron pan
1 glass jar
1 wooden spoon
1 small bowl
1 non-sticking coating pan
1 large plate
Ingredients for 6 pancakes and extra jam for the next mornings
350 g blueberries
200 ml water
300 g white sugar
150 g self-raising flour
1 tsp sugar
250 ml milk
30 g butter
1 tbs olive oil
First make the blueberry jam.
Use 250 g blueberries for the jam and leave the rest for the dough mixture.
Clean the blueberries by rinsing it in the sieve with water. Cook the blueberries slowly with 200 ml water in the cast iron pan until soft.
Add 300 g white sugar (leave one tsp of sugar behind) into the blueberries and stir until dissolved. Boil the blueberry/sugar mixture for five minutes. Take it off the heat and put it in you glass jar
TIP: after making the jam, immediately put water in your cast iron pan. This is to prevent you from having a sticky pan.
Mix the flour with the egg, teaspoon of sugar and the milk in your mixer until you have a smooth texture.
Mash your banana with a fork in the bowl.
Stir the banana into the dough mixture.
Stir the rest of the blueberries into the dough mixture as well.
Put the dough mixture aside until frying.
Melt the butter slowly in the microwave.
Stir the melted butter into the dough mixture, just before frying.
Heat a bit of olive oil in your non-sticking coating pan and fry the dough mixture in the pan.
TIP: use a medium heat. Once you see that the dough is cooking from the edges into the center, it is time to turn it with the egg-lifter.
Put the pancake aside on a plate and spread it thinly with the blueberry jam. Pile the pancakes and cover with maple syrup.
Tip: if you don’t have a non-stick pan use a piece of baking paper cut out to the size of the bottom of the pan and fry the pancakes on top.
Delicious with honeybush tea