After a tasty shepherds/cottage pie we are now making instant pancakes under the direction of Nigella Express... well the base for future consumption - a sort of winter supply...
Preparation: 30 minutes (you can store the mix and use whenverver you wish!)
Cooking time: 10 minutes
Ingredients
For the dry pancake mix 600g/1lb 5oz plain flour 3 tbsp baking powder 2 tsp bicarbonate of soda 1 tsp salt 40g/2½oz caster sugar
To make the pancakes (amounts per 150g/5¼oz dry mixture) 1 free-range egg, lightly beaten 250ml/9fl oz milk 1 tbsp melted butter
For the blueberry syrup 125ml/4½fl oz maple syrup200g/7oz blueberries
1. For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.
2. To make the pancakes, add the appropriate quantity of egg, milk and melted butter per 150g/5¼oz of the dry mixture (a filled American cup measure will give you the requisite amount per batch, so you may like to use one and dispense with any weighing). Mix well to form a smooth batter.
3. Heat a flat griddle or non-stick frying pan without adding oil.
4. Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.
5. Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.
6. To serve, pour the blueberry syrup into a jug and take to the breakfast table with the pancakes. If you have any of the syrup left over, you will notice that it sets into a kind of glossy jam. This will keep for a few days decanted into a jar and put in the fridge, and is glorious dolloped into yoghurt or spread on bread.
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