Easter weekend involved lots of sun, lovely food, and a visit to Treseren from Emma’s sister, and little nephew from Sydney. The cousins had a great time playing in the gardens, table tennis on the lawns, (some still in their pyjamas!) and the big request from all the kids was for blueberry pancakes.
The ideal brunch, our blueberry pancakes are always accompanied by a platter of fruit to help mitigate the naughty amounts of maple syrup consumed. Loved by everyone of all ages, Emma’s blueberry pancakes were a firm favourite of guests at our bed and breakfast in Padstow, where one lady would book twice a year just to have the fluffy, yummy pancakes – which she ordered every morning, passing up the Full English option!
We are reviving some of the favourites for our wedding weekend breakfasts at Treseren for our guests and blueberry pancakes will definitely be on the menu! We were often asked for the recipe at our B & B, so please find it below ….
But first a few more photos to tempt you. My thanks to my sister, Bree for capturing this moment around the breakfast table with her beautiful photography. She is a photographer based in Sydney, and captures the most wonderful family portraits – discover more at irisandme.
BLUEBERRY PANCAKES RECIPE
250 grams of plain flour
4 tea spoons of baking powder
250 ml of milk
25 grams of butter
1 tablespoon of sugar
Pinch of salt
Combine the dry ingredients and separately whisk the eggs in to the milk. Add half the milk and eggs mixture and stir to combine, then add the rest and whisk until smooth.
Melt the butter and mix in at the end (this helps prevent the pancakes sticking).
Rest the mixture for 20 minutes, or pop in the fridge for 10 minutes to speed up the process.
Get your blueberries ready. If you are using large blueberries, cut them in half to help them lay flat in the mixture when you create your pancake. Small ones can just be ‘dotted’ in.
Warm a frying pan to quite hot, then add a small amount of oil (approximately the size of a 10p piece) and spread around with a brush. Turn the heat down to medium, (you don’t want it too hot when the pancakes are cooking, otherwise the outside will burn before the centre is cooked). Using a table spoon, spoon the mixture in to the pan in little rounds to make a pancake ‘size’. Working fast, dot the blueberries in to each pancake. Cook until golden brown on each side, approx 3 minutes a side. The pancakes should rise to be fluffy and cooked all the way through
Serve with a good quality maple syrup and creme fraiche, with plenty of berries and fruit on a platter on the side.