Pancake making is an art in our family. It isn’t so much about how to make pancakes, because even my 8 year old can get this right. The art comes in when trying to get a whole bunch done so that we can eat together. To feed the six of us, we need to make A LOT of pancakes. Especially when everyone is lining up to get the first pancake – and someones already laid claim to the next three to leave the pan.
You know when you watch a movie and you see a family sitting down to a big pile of pancakes? Ha! Trickery and deception that is. There isnt such a thing as a pile of pancakes when you are feeding pancakes to a family.
To achieve a relatively acceptable pancake to child feeding ratio, I use an ingenious two pan method: 2 pans, 6 pancakes, 6 of us. Math at its finest. See, you really do need Maths after school.
To test whether a recipe is a good recipe, you just have to ask yourself this one little question: Will I make this again? If yes, then it’s passed the test. Simple. I must make about four dishes for every one that actually makes it to this blog.
Last week I decided to make a Clean, Kid friendly version of a recipe that was all over my Pinterest Feed, called Swedish Meatballs. It looked delicious, and my pictures came out gorgeous (so you can understand my temptation to post it) but honestly, my kids (and husband) hated it. My youngest even rinsed the creamy gravy, which I spent ages making, off his meatballs. As in, rinsed off under the tap. With cold water. Will I make it again? No. Scarred. Can’t get the image of wet meatballs out of my mind.
So I resorted to writing about this much loved, not too pretty, basic blueberry pancake recipe which I know your family will love as much as mine.
What you will need:
Full Cream Milk
Frozen or fresh blueberries
Butter for cooking
- 1 and 1/2 cups Plain Flour
- 1/2 teaspoon baking powder
- 2 Eggs (lightly beaten)
- 1 Cup milk
- 1/2 cup blueberries ( I used frozen because fresh blueberries are crazy expensive at the moment).
- Butter for cooking
- Mix flour, baking soda, eggs and milk together until smooth.
- Leave batter mix for about 10 minutes for best results)
- Melt some butter in a hot pan.
- Spoon two tablespoons of batter per pancake into pan. Cook 3 – 4 pancakes at a time.
- Sprinkle blueberries onto the unooked side.
- Turn and cook once golden.
- Serve with a dollop of Greek Yogurt and a swirl of hot maple syrup.