BBBP ( Best Blueberry Buttermilk Pancakes)

Okay, so before I give you my next recipe I would just like to wish you all a very happy New Year and apologise for not having updated my blog for over a month. There is no excuse, but to be honest I really didn't feel like writing as I have been doing it the whole year.

So, to my new recipe...

BBBP, the Best Blueberry Buttermilk Pancakes, so I hear. Picture New Years day, some sporting a new hangover and some sporting their first grey hair, me. My girlfriend, Taryn, having found it first thing when I woke up couldn't dampen my spirits of feeding the whole family my highly anitcipated pancakes that I have been promising them my whole holiday. I was hoping they were hungry seeing that the night before we ate the biggest turkey known to man and many other delicious treats that we all chipped-in making.

It is a very simple recipe that is easy to make and it will start your day with a burst of sweet and sour from the blueberries.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons of demerara sugar
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted
• Teaspoon of vanilla essence
• Punnet of blueberries

To begin, get a large mixing bowl and a giant spoon. There is no need for sifting so early in the morning and it is boring so just add all your dry ingredients straight into the bowl.

Then in a seperate bowl lightly beat your eggs and melt your butter in the microwave for roughly a minute.

Make a well in the centre of your dry ingredients and start to add all your wet ingredients.

Once all in, slowly start to fold the ingredients together, seeing that the ingredients aren't hot, it doesn't matter if the sugar doesn't dissolve as it actually caramelises when you cook the pancakes to give an extra sweet taste.

When all the dry ingredients have dissolved add in your blueberries and give it one last mix. Get your stove ready and place it on quite a high heat at first to get your pan hot (preferably use a flat pan as it is easier to turn the pancakes as opposed to a high one).

Once the pan is hot, drop in some butter and wait for it to melt, turn down the stove and start dolloping just about over a tablespoon of mixture. When the mixture starts to bubble, flip the pancake over and cook for a further 3-4 minutes. You will start to see that the blueberries have burst open and changed your pancake colour to an off purple. It doesn't matter if your first two pancakes are a flop when turning them but you will get the hang of it and it will come out perfect every time.

When serving I recommend maple syrup or some icing snow to top off. I hope you enjoy!

Till the next blog, enjoy your meal...