In the leafy suburb of Parkhurst, I found myself in a home away from home, and in a kitchen that felt as comfy as my own! My dear friend, usually the King in his Kitchen, stepped aside and became Sous Chef for one morning only, while I searched cupboards for ingredients, nearly blew up the microwave (which he’ll find out for the first time when reading this 🙂 ), and made do with a house that literally had ONE cup only for everything. That morning, The Cup helped me measure the ingredients to make “one of the best breakfasts I’ve had all year”. This pancake recipe has now made it around the world, being made in the familiar and the strangest of kitchens, and will definitely get you invited back for more every time!
Ingredients
1 heaped cup of self-rising flour Generous pinch of salt 1 heaped tsp of castor sugar 1 egg 1 cup milk ½ tblsp of melted butter ¾ cup fresh blueberries (frozen work fine)
Essentials
Non-stick pan
Wide, flat spatula (maybe two) for best flipping results 😀 (pun intended)
Soup ladle for scooping the batter
N.B. if you use plain flour, be sure to add a teaspoon of baking powder to avoid making frisbees instead of pancakes. xx
Makes many, and left over batter can be put into the fridge and used later!
Directions
Sift the flour, salt and sugar into a large bowl and make a “well” in the middle.
Whisk the eggs and milk together in a small, deep bowl (to avoid splashes).
Pour the milk mixture into the “well” and use a simple hand mixer, or whisk if you have strong arms, to slowly mix the batter, which will get thicker and thicker with the flour making its way in to the center. When there is no longer any dry flour in the bowl, fold your blueberries in using a spatula.
Pop you batter into the fridge for 15 to 20 minutes. I don’t have a scientific reason for why this needs to be done, but it does, so just do it. You can prep your side dishes while you wait 🙂
Heat your stove to medium temp and melt a tiny bit of butter in the pan. Scoop the batter into the pan using an amount that depends on how big you want your pancakes to be. When the top of the batter has little bubbles everywhere, it’s ready to flip!
These pancakes are quite thick so give it a few minutes on the other side to cook right through, lowering the heat if you need to so that it doesn’t burn. They should be golden brown on both sides. If you press gently down, you can pop a blueberry and delicious purple goo comes running out.
All types of toppings, sides, and syrups can go with these pancakes so get creative. A few of my fav’s are crispy bacon, maple syrup, fresh berries, sliced banana, crushed and toasted almonds, chopped nectarine, Nutella, whipped cream, thick Greek yogurt, honey, fried tomatoes, balsamic reduction, cream cheese, fruity jam… who am I kidding, I love ALL the toppings 🙂
Parkhurst Pancakes with crispy bacon, banana slices, raspberries, and maple syrup!
