I am in the middle of some pretty tough exams right now. Eek.
The good news is, I’m going to be (finally) done in a week and a half. 2 more exams. 6 (and a bit) more hours.
This morning, to prepare for a long hard day of synthetic organic chemistry, I made my first ever blueberry pancakes.
Normally when I make pancakes I go for a very traditional crepe-style thin large pancake, and roll them up with lemon and sugar. They are excellent, but for today I wanted something thicker.
First I made a jammy blueberry sauce to pour over the top. Melt a knob of butter in a pan, and add 2 teaspoons of caster sugar. Stir and add 100g or so of blueberries and a teaspoon of vanilla essence. Stir for 5 minutes or so on a low heat as the some of the blueberries sort of melt.
Leave the yummy blueberry mix to cool down as you make the pancakes.
Add 200g of self raising flour, and a teaspoon of baking powder to a bowl. I like to sift with a sieve, but it isn’t always necessary. Mix 300ml of milk with 1 egg in a mixing jug, make a well in the flour, and pour in the milk and egg mixture a little bit at a time. Stir until you get a nice thick batter. Add about 100g of blueberries to the batter and give it another stir.
Melt a knob of butter in a frying pan. It takes a while to find the perfect pancake pan, but when you do, they always make perfect pancakes.
When the butter starts to foam, swirl it around the pan, and add half a ladle of batter to the pan. Let it cook for a couple of minutes, and as soon as it starts to bubble, flip it over to cook the other side.
Serve a great big stack of pancakes, or eat them as you cook them, with blueberry sauce, yoghurt, maple syrup, and some more blueberries.
Then head to the library and cram your little heart out. Maybe that’s just me.
My boys love the outdoors!