Aaah, Itâ€™s a Sunday (okay, not really, but Iâ€™m pretending..). Nothing planned for the day, sun is up, and the weather is Decent/Rubbish, so Iâ€™ll go out/stay in!
After a nice lay in, I tend to enjoy making my breakfast to be quite extravagant â€“ and my personal favourite are these blueberry and banana pancakes!
To make 8 (well, it is a Sunday after all!), you will need:
– 250g Plain Flour
– 2 tsp baking powder
– Pinch of Salt
– 1 tbsp caster Sugar
– 2 Eggs
– Vanilla Extract
– 1 Mashed banana
– 300ml milk
– Handful of juicy blueberries
– 1 tbsp vegetable oil
– 50g butter
1. Sift and mix the flour, baking powder, salt and sugar into a bowl, then add the eggs (hint: crack them into a mug first, youâ€™ll find it easier to get out any bits of shell!) and vanilla extract. The slower you mix this, the smoother it will be.
2. Add the banana and carry on mixing. Slowly add the milk until you reach the desired consistency (thicker for American pancakes, thinner for â€˜Englishâ€™ pancakes). Add in the blueberries right at the end.
3. Heat the oil and butter together, then slowly add in the mix â€“ for American Style pancakes, pour the mix off of a spoon, and try to keep it circular (practice makes perfect!). The blueberries will burst, so donâ€™t be alarmed!
4. Cook for about 2 minutes, or until small bubbles appear on the surface. Flip over, and cook for about a minute on the other side.
5. Keep warm until theyâ€™re all cooked, or, personally, eat as you go!
The measurements are a guide. Youâ€™ll get used to adjusting them over time to get the right consistency â€“ no lumps, but not too runny.