Note from Jamie preceding the recipe : These are the fluffiest, loveliest American-style pancakes ever. My girls ask me for them all the time and I get big brownie points whenever I make them. The recipe couldn’t be easier to remember and what’s brilliant about it is that it works like a charm every single time. You can have fun with it by switching up the fruit; strawberries, apples, blackberries, blueberries and bananas are all delicious in these pancakes so feel free to swap out the pears for any of those. The batter will keep as good as gold in the fridge for a day or two if you have any leftover.
I doubled this recipe, and went with blueberries as my fruit since we had some in the fridge to use up, can't wait to give these a go with other fruits. Also I think that this would be a wonderful recipe for a young chef to help you with (or possibly do all on their own!)
Blueberry Breakfast Pancakes
from Jamie Oliver's website recipe here
- 1 cup self rising flour (not something I usually have on hand, but I had wanted to try some biscuits with White Lily flour and now have four 5 lb bags to use up)
- 1 cup of milk
- 1 egg, preferably free-range or organic
- a pinch of sea salt
- 1 pear or other fruit (I used about 2 cups of blueberries for a double recipe, so 1 cup for a single)
- a few knobs of butter
- natural yoghurt, to serve
- runny honey, to serve (I love pancakes with honey, but the kids wanted maple syrup)
- I added a tablespoon of sugar per batch, since we like sweeter pancakes
Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon. (Or add in the blueberries)
Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom then flipping over and cooking for a few minutes more until they’re done. (I cooked these on my electric griddle)
When they are golden and fluffy serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.
~~~end of recipe~~~
