Blueberry Pancakes for a Blue May Morning

Its one of those grey drizzly Manc mornings that makes you want to just stay in bed all day but I managed to drag myself from under the duvet and now I'm up I am definitely in need of some sunshine food. I think I've made clear my love of pancakes before and blueberry is a particular favourite (plus blueberries are good for you being one of those super-foods so its win-win all round!)

Ingredients
(serves 3-4)
150g plain flour
pinch of salt
1 1/2 tsp baking powder
240ml milk
1 egg
100g fresh blueberries, washed
knob of butter for cooking
golden syrup for serving

Sift together flour, salt and baking powder in a large mixing bowl. Make a well in the centre and add the egg and a bit of milk and whisk together, gradually adding the rest of the milk to make a smooth batter with no lumps.

Leave to rest for 10 minutes.

Now stir in half the blueberries. In a large frying pan heat the butter until it has coated the bottom of the pan (on a medium heat). Drop a ladel full of the mixture into the frying pan - do this so you can fit another few in the pan, I usually manage to do 3 at a time. Leave to cook for about 3-4 minutes or until golden brown then flip and cook the other side for about 2-3 minutes.

If you do in batches of 3 you can keep the cooked ones warm by separating with greaseproof paper and keeping in the oven on a low heat.

Pile the pancakes and drizzle with golden syrup then add the rest of the bueberries on top and eat immediately. Instant sunshine. I feel much better.

Dutch Apple Baby Pancake Baby!

Two days 2 amazing breakfasts. I found this recipe when I was scouring the inter-web for recipes using a cast iron pan (my obsession) and I haven't really used it for that many sweet recipes so I thought I'd give these a go. It seems everyone raves about these Dutch Apple Baby Pancakes and I was under the impression to eat one was like biting into a sweet fluffy cloud of pancake goodness. On that I was sold.

I made 2 individual ones in my 8 inch skillet pans but in hindsight I think we could have shared one as they are pretty filling on account of them being quite sweet. Next time I'll probably halve this recipe for just the 2 of us (although Bruce was eyeing it up).

Ingredients
(for 2)
2 cooking apples or granny smiths, peeled and cut into chunky slices (not too thin)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
60g brown sugar
1 tbsp white sugar
40g butter
100g plain flour
240ml milk
4 large eggs
pinch of salt
1/2 tsp vanilla extract
handful chopped pecans
icing sugar for dusting

Preheat the oven to 220°C.

First we need to soften those apples - I do this on the hob. Divide the butter between 2 pans (or if just using the one melt all the butter) then once melted sprinkle half the brown sugar and spices (cinnamon, ginger, nutmeg) and then arrange the apple in the bottom of the pan so the pan is evenly covered. Then sprinkle on the remaining sugar and spices along with the chopped pecans. Allow to simmer and bubble on a low to medium heat to caramelise the apples.

Meanwhile whisk together the flour, white sugar and salt and gradually add the milk, whisking so there are no lumps. Add the eggs one at a time and the vanilla extract. Whisk for a couple of minutes until foamy then leave to rest for 5 minutes.

By now the apples should now be bubbling and smell amazing. Take off the heat then pour the batter over them. Bake in the preheated oven for about 20 minutes (it may take a little longer depending on the depth of the pan but you know they are done when the middle is set and the edges are browning. Don't be alarmed by the size of them as they will puff up a lot! When you take them out though they will shrink down in the cooler air.

Once out of the oven dust with icing sugar and a pinch of cinnamon. We had ours drizzled with golden syrup but they'd also be good with cream or ice cream if you're feeling especially indulgent or just as they are!

These little babies certainly didn't disappoint and they will definitely be made again. Heaven.