It’s only the start of the week and I’m already pooped! I feel exhausted and when I went swimming this afternoon, my shoulders really didn’t want to move they ached so much. This week is half term so my seven year old daughter is home. She has way too much energy. I can barely keep up with her! Thankfully, she loves to help out in the kitchen and this afternoon we made a huge batch of the third pancake recipe I want to share with you – apple and blueberry pancakes.
This recipe is from ‘You are what you eat’ and, I have to say, these pancakes are fantastic. They are healthy, tasty and don’t take long to prepare. Even though buttermilk can be quite tart, the apple adds a sweetness that balances it out, finished off with loads of yummy blueberries. I like to make these pancakes all in one go as we did this afternoon, then freeze them and cook from frozen next time. Healthy pancakes for the entire week – what more could you wish for?
- 300g wholemeal plain flour
- 2tsp bicarbonate of soda
- finely grated zest of half a lemon
- 3 medium eggs, beaten
- 1 carton (284ml) buttermilk or 250g bio-yogurt mixed with 2 tbsps water
- 1 small Bramley cooking apple
- 150g fresh blueberries, washed
- Mix the flour, bicarbonate of soda and lemon zest together in a bowl.
- Make a well in the centre of the dry mixture and add the beaten eggs and buttermilk or yogurt mixture. Stir well until the batter reaches a soft, porridge-like consistency.
- Peel, quarter and chop the apple into small pieces. Stir these pieces along with the blueberries into the pancake batter.
- Grease a frying pan or skillet with some olive oil then wipe so only a little remains in the pan. Add 6 or 7 heaped teaspoons of the mixture to the pan and spread gently with the back of the spoon.
- Cook over a medium heat for 3-4 minutes. When small bubbles begin to appear on the surface of each pancake, and the edges look set, turn over and continue cooking on the other side for 2-3 minutes until golden brown.
- Repeat until you have no more mixture. Serve with more blueberries and a small dash of maple syrup.
The above ingredients makes up to 24 pancakes depending on the size of your pancakes. Ours vary from around 4-6cm rounds depending on how much my daughter spoons into the pan. If she had her way, she’d fill the entire pan with mixture and make one huge pancake!
To reheat from frozen, place on a baking tray in the middle of a preheated oven at 190C for 10-12 minutes until hot. If you prefer, you can thaw them then warm through gently in a nonstick frying pan over a low heat. I’ve tried both ways and I find them easier and tastier coming out of the oven.
So, there you have it – super healthy, fruity pancakes that taste just as good, if not better, from frozen as they do freshly cooked. For my final pancake recipe, I’ll be sharing my ultimate favourite – fluffy, puffy American style pancakes with bacon and maple syrup, with a little bit of a twist to the original treat.
Have a great week everyone!