Center Parcs Pancake Challenge
You may recall that last Month, I won the Tots 100 Center Parcs Wildcard. This has earned me the title of Center Parcs Family Blogger, and a short break at Center Parcs too. If you fancy your chanc...
You may recall that last Month, I won the Tots 100 Center Parcs Wildcard. This has earned me the title of Center Parcs Family Blogger, and a short break at Center Parcs too. If you fancy your chance to become a Center Parcs Family Blogger too, why not join in this Month's challenge?
February's challenge is based around Pancake Day! Here is my entry!
I am a HUGE fan of pancakes! I could eat them every day (If my waist line allowed it). When I was pregnant with Sam, I craved blueberry pancakes for a while. (OK, OK, I just used pregnancy cravings as an excuse to eat LOTS of them).
I spent many hours searching the net for recipes, and I fell in love with Jamie Oliver's USA Stylie Pancakes. I gave them a slight twist, and here's my variation:
3 large free-range eggs
115 g plain flour
1 heaped teaspoon baking powder
150ml Milk (Jamie says to use 140ml, I used 150ml of semi skimmed).
Jamie says to add 1 pinch salt , I never bothered with this.
Separate the eggs. (Whites into one bowl, yolks into another).
Add the flour, milk and baking powder to the yolks and mix into a smooth, thick batter.
Whisk the whites (with the salt, if you use it) until they form stiff peaks.
Fold the whites into the batter – it is now ready to use.
Warm a non-stick pan on a medium heat. (I used a little sunflower oil too).
Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm.
Loosen the pancake with a spatula and flipping the pancake over.
Continue frying until both sides are golden.
Serve however you see fit - for me, it's all about the blueberry compote!
The recipe I love is American, so excuse the iffy measurements.
- 18 ounces fresh blueberries
- 1/3 cup sugar
- 1 zest and juice of lemon
Place the blueberries, sugar, 2 tablespoons of lemon juice and the
zest in a medium saucepan over medium heat and cook for 2 minutes or
until the sugar melts and berries soften. The recipe says don't let them cook too long or they go mushy. I like them mushy so left them for around 5 minutes, then remove from the heat.
Here's the finished result. Perhaps I need to work on the presentation, but they were...