One thing I love about living in Australia, is that there’s always plenty of fresh seasonal fruits! One of them (and my favourite) is blueberries! The blueberries in Australia are generally sweet, bigger in size and have very nice blue texture to them! They are absolutely great in favour and are one of the best friends in desserts and jams! Sydney has been very hot and dry lately ever since I’m back from my vacation; whilst going through some fresh fruit stores, I grab myself 4 good punnets of blueberries at really good cheap prices! For a lazy morning, pancake is one of my favourite choices~ along with homemade blueberry syrup-y sauce~ WWHHHATTT A GREEE-AT START OF THE DAY!
I like my pancakes egg-gy, and in a very yellowy texture. A touch of vanilla paste and cinnamon would be a bonus fragrant to the whole dish! So I asked myself to make it into a creamy egg batter with milk! YES! I love milk in my pancake batter (if you can’t eat/drink milk, water does the job too but it might be runny, so adjust to suit!) This pancake is nothing too difficult! Just 5 ingredients and you’ll get your pancakes right! The cinnamon brings another level of taste to the pancake so it’s not too dry and ordinary!
The sauce is my favourite with the pancakes! I used fresh blueberries, sugar (of course) and cook it until soft and ‘meshy’! I was overwhelmed with that bold purplish colour syrup, it’s awesome! Some people preferred the pure liquid sauce, but for me I like it with pulps, so I didn’t filtered the sauce but just had it all over my pancakes~ Yum! The sauce is so sweet that I was happy for not adding any sugar to my pancake batter, otherwise I’ll be poisoned by sugar! LOL 🙂 Happy breakfast indeed! PS: I got to practice myself on making rounder pancakes!!!
You’ll need (makes 8 pancakes):
For the pancakes
- 100g plain flour
- 4 heaps teaspoon of cinnamon
- 2 large egg
- 300ml milk
- 2 teaspoons of vanilla paste
- oil or melted butter, for frying
For the syrups
- 2 cups of fresh or/frozen blueberries
- 50 grams of raw sugar
- 200 ml of cold water
- Mix egg, vanilla paste, and milk in a bowl, until combined.
- Sift flour and cinnamon into the mixture and whisk until combined. Do not over mix or else batter becomes too runny.
- Heat a flat pan on medium heat, add some oil or melted butter once the pan is hot.
- Pour about 3 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base.
- Cook over medium heat for 30 seconds to one minute until golden brown on the underside.
- Flip the pancake to the other side and heat for another 30 seconds until golden brown.
- Remove from heat. Repeat with the rest of the batter until complete.
- In a sauce saucepan, add blueberries, water and sugar into the pan over medium heat. Cook and stir occasionally, until blueberries soften. Use a brush, continue brushing the sugar on the side of the pan so it does not crystallize. Cook for about 15 -20 minutes until sauce thickens and reduce to half.
- (This step is optional): Use a sieve over a bowl, pour sauce through the sieve into the pour. Use a potato mesh, squash blueberries to the sieve to extract extra juice. Discard blueberries skin and seeds.
- Serve pancake with fresh blueberry sauce or unfiltered blueberry sauce with the pulp.
There really isn’t much tips with this recipe, very easy to make! It’s a basic dish! But good enough to make your day satisfied!
Pancakes inspired by BBC Food