Blueberry and oat drop pancakes
Pancakes are one of my favourite breakfasts. Lazy Sunday mornings are the ideal time to chomp through a couple of those deliciously flat circles of battery goodness. This recipe moves away from the English classic; lemon and sugar and my personal favourite originating from my time living in France ; cheese, ham and egg.
Inspiration for this pancake recipe comes from the classic winter breakfast, porridge and the American pancake of choice, blueberry.
The three key ingredients and the other inspiration for this recipe is thanks to Swallows’ ‘Recipe for Life’ challenge. Each month three ingredients are chosen and the challenge is set. The ingredients for this month’s challenge are oats, honey and berries and from those little gems, this recipe was born...
100g wholemeal flour, ½ tsp baking powder, 1 egg, 50g porridge oats, 140ml milk, 50g blueberries, pinch salt, knob of butter and splash of sunflower oil.
To serve - honey and smoked bacon rashes.
- Start cooking the bacon in your preferred manner; I prefer it nice and crispy.
- Place the flour and baking powder into a mixing bowl, mix together and make a well in the middle.
- Break the egg into the well and whisk to combine.
- As it becomes too thick to whisk gradually add in the milk.
- Whisk in the oats and then stir in the pinch of salt and blueberries.
- Place a knob of butter and a splash of oil in a frying pan.
- When sizzling, use a large spoon to drop the mixture into the pan (you should be able to get four pancakes from the above quantities and they should all fit in the pan at the same time). You’re aiming for pancakes the size of about nine cm
- Half way through the cooking, flip the pancakes over to cook the other side – this should be about four minutes in.
- Once cooked through place on a plate and put a good teaspoon of honey on top of the pancake.
- The honey will soak into the pancake and provide a fragrant sweetness.
- To finish this tasty breakfast off, pop a bacon rash on top of each drop pancake and dig in!!
Over the last couple of months I have been entering recipes into Swallow’s Recipes for Life challenge. The other recipes I’ve entered into the challenge are Salmon and courgette ravioli and Spiced lemon and rhubarb cheesecake.