Almond Blueberry Pancakes
- Lemon juice
- Crushed ice
- French vanilla sugar coated almonds
- Coffee frappe (like you would not believe!)
- Pancakes. Crepes. Pikelets. Hot cakes. Okinomiyaki. Korean savoury pancake…pretty much anything that has flour, egg and can be cooked in a fry pan.
I’m a bit slap dash when it comes to pancakes these days. I rarely follow recipes. But one thing to remember is the ‘golden triangle of pancake making’, made famous by Jamie Oliver:
1 cup flour
1 cup of milk.
From this combination there are a plethora of vaiations on this theme so you can make all sorts of pancakes! Here are just a few ideas:
Crepes: Add more milk
Pikelets: Use self-raising flour, a sprinkling of vanilla sugar and less milk
Savoury Korean pancakes: Use water instead of milk, add julienned vegetables, salt and pepper. Serve with a soy-based dipping sauce.
Here is a variation using almond meal and wholemeal flour. Mainly because I ran out of plain flour and only had a small handful of wholemeal flour left. 🙂
2/3 cup of wholemeal, self raising flour
1/3 cup of almond meal
1/2 tsp bicarb soda
1 tsp vanilla bean paste (with all those lovely seeds)
1 tbsp sweetener (sugar, golden syrup, honey, anything you want)
1 heaped tbsp plain greek yoghurt…
2/3 cup milk
a handful of frozen blueberries
1. With exception of the blueberries, mix ALL the ingredients together in a big bowl, whisk it up to a smooth batter
2. Add the blueberries and fold in gently
3. Heat a non-stick frypan to medium/high heat. Add a little butter and a little olive oil. (this will stop the butter from burning)
4. Add 3 spoonfuls of batter (I like to make them slightly ‘almond’ shape for this recipe) , wait until there are many bubbles on the top of the pancake and flip over. Cook until cooked through
5. Serve with extra blueberries, syrup and greek yoghurt.