I used to have a fear of pancakes.
But now I have become a pancake making queen (haha). All I want to do is make pancakes. All kids of pancakes. Chocolate pancakes. Whole wheat pancakes. Peanut butter banana pancakes. Blueberry pancakes...
I have a ton bookmarked. Just thought I'd warn you. These blueberry banana pancakes are one of my recent bookmarks that I just couldn't wait to make. Before the sickness kicked in I whipped these up in the kitchen during my Mid-Winter break. I was singing to the heavens when the first one came out marvelously. And then so did the next one, and the next...
I had blueberry banana pancakes baby.
Full of bananas and blueberries, I did not feel so bad about eating three of these. I topped them with blueberry syrup, which I saw Nigella make on one of her breakfast episodes. It is so easy- simmer half a cup of maple syrup for a few minutes on the stove with a cup of blueberries. The blueberries will soften and burst open. So good!
For the Pancakes
Source: The Comfort of Cooking
1-1/2 cups all-purpose flour2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1-1/4 cups fat-free milk (I used 2%)
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries (If using frozen blueberries, do not thaw)
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. Gently stir in blueberries.
Coat a large flat pan with cooking spray. Turn pan to low heat. Pour pancake batter by 1/4 cupfuls onto the pan. Turn when bubbles form on top; cook until second side is golden brown.
Source: Nigella Lawson
1/2 of maple syrup
1 cup blueberries
Put the syrup and blueberries into a pan and bring to the boil. Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.
Have you conquered your fear of making pancakes? What kind do you like to make?