Nothing could be more perfect than a yummy brunch to kick start a busy Saturday. Over the weekend I made blueberry pancakes for the first time. I whipped up the mixture using a recipe for Blueberry Soured Cream Pancakes in a lovely cook book I have had for a few years, called easy breakfast and brunch (published by Ryland, Peters and Small).
I would normally go out for brunch for this sort of thing but I had been really hoping to try make my own.
Next began the waiting game as the mixture was slowly cooked through. I had a real sense of pleasure when I eased the pancake away from the pan with a spatula, hoping that it hasn't stuck, and flipping it over when the bottom has browned.
The waiting started again until it was ready to serve. While I waited I discovered some maple syrup in our cupboard…
Over the next 10 minutes or so I made a big stack of pancakes and drizzled them with maple syrup...
Hungry and with our mouths watering, we tucked into our blueberry pancake feast. I’d definitely recommend using frozen blueberries in a pancake recipe. By the time the pancakes were ready the blueberries had defrosted, kept their shape and when I cut into the pancake yummy blueberry goo oozed out. Bliss!
I’m so proud of my Saturday baking session, I’ve found a new breakfast treat that I will definitely cook again.