Fluffy Blueberry, Pecan & Maple Syrup Pancakes – Serves 2 – £1.56 PP

Sometimes in life, it’s important to just indulge yourself in a delicious bit of brunch. Today is one of those times. I was going to do blueberry pancakes originally, then change to pecan, then back to blueberry. So both it is. The biggest struggle people tend to have with making fluffy pancakes is the lack of ‘fluff’. That is normally due to 2 things; 1. not using baking powder, as this causes the pancakes to rise just a touch and 2. not whisking the egg enough in order to allow enough air to get in to the egg white (in a similar way to with meringue). If you get both of these right though, it’s actually a lot easier than you’d think to make some perfect fluffy pancakes. And what a treat they are.

Using the same basic recipe for the pancakes themselves (excluding the blueberries and pecans), you can create any number of different delicious flavour combinations. White chocolate & raspberry, strawberry & chocolate, apple and toffee or even just good old fashioned choc chip to name but a few. The great thing about how available frozen fruit is in the supermarkets these days is that it’s not going to cost you the world to make them fruity. Plus you can still pop some fresh fruit on top, you just don’t need to use it in the mixture.

Don’t forget to @tag me and #Leanstudentchef if you give these a go, I love to see people using my recipes!

Have a lovely Sunday folks.


INGREDIENTS

  • Plain Flour (150g) (15p)
  • 50g Frozen Blueberries (57p) (to decorate)
  • 50g Fresh Blueberries (50p)
  • 50g Maple Syrup (52p)
  • 50g Pecan Nuts (88p)
  • 2 tbsp Caster Sugar (5p)
  • 1 tsp Baking Powder (5p)
  • 1 Pinch of Salt
  • Milk (100ml)
  • 1 Egg (15p)
  • 1 Egg White (15p)
  • 2 Tbsp Butter (10p)

RECIPE – 13 Minutes

You’ll need a large frying pan.

  1. Melt the butter in the microwave for 20 seconds and leave for a moment to cool down a bit. Whilst it’s in, pop the blueberries in a seperate bowl and do the same to melt them. Then crush the pecans (or blend). 1 minutes
  2. In a mixing bowl, firstly whisk together the egg, egg white and sugar vigourously. Then add the milk and butter and whisk in more gently. 2 minutes
  3. In a different bowl, sift in the flour, salt and baking powder and gently mix evenly. 2 minutes
  4. Slowly pour the milk, eggs, sugar and butter mixture into the flower and whisk gently as you go, so that you are left with a smooth batter and no lumps. Gently mix in the pecans and the blueberries before you start to cook them. 2 minutes
  5. Pop the pancakes on a medium heat, 3 or so at a time, and cook for around a minute on each side, or until golden brown. 8 minutes.

STACK EM UP and pop some fresh blueberries and whole pecans on top to decorate. PLUS loads of maple syrup!

 

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