What a busy weekend! Australia Day on Friday, so started with a super early walk, followed by yoga then straight up the coast. The traffic was a nightmare with stop start all the way to Bribes – I couldn’t even put my foot down, like at all, it wasn’t possible to get anywhere even close to the speed limit let alone above it. Had an awesome lunch and dinner with family, watched the fireworks before catching a bit of the tennis, then early to bed for an early start yesterday. It is my niece and god daughter Emily’s birthday tomorrow and she wanted to go fishing so we took out a bbq boat and had a great morning on the water. Whilst we did catch some fish, they were all a little on the small side, so back they went into the ocean to grow into bigger fish. We then had cake and presents and it was all go, go, go.
Driving home I knew I wanted to cook something as I can’t sit still, even for a few hours and prefer to keep occupied, I knew that this dish would keep me busy.
The pancakes are super easy to make and the batch can be easily doubled depending on how many people you are cooking for. Then the only other 2 things you need are fresh blueberries and custard, easy as! You will have a flash looking breakfast in no time at all.
This recipe is the one I have been using to make pancakes throughout my entire life – it is a no fail, always satisfying dish. My personal favourite is to eat them with lemon juice and white sugar, but for a bit of variety, I find it nice to spice it up every now and again, hence where this recipe comes in.
Prep time:10 minutes
Cook time: 10 minutes
Blueberry custard pancake ingredients
2 cups self raising flour
2 cups almond milk
2 free range eggs
2 pinches salt
125 grams fresh blueberries
500ml low fat vanilla custard
Blueberry custard pancake method
- Combine flour and milk in a medium sized bowl
- Crack eggs and stir through, sprinkle with salt and combine
- Heat a large fry pan and add a little olive oil
- Pour batter into pan add approximately 4 blueberries per pancake and cook until bubbles form almost right to the centre of each pancake, then flip and cook for another 2-4 minutes on the other side
- Stack them high, top with remaining fresh blueberries and pour custard over stack
- Any milk is fine and works well. I use almond as it is the one I always have at home these days
- I use an ice-cream scoop to pour the batter into the fry pan as it means each pancake will be a very similar size (the one with the push button handle not just the scoop one)
Eat your heart out xx