November 14, 2010
It was a beautiful, sunny morning here in Sydney this morning. I awoke to a quiet house. The boys were still sleeping and my tummy was grumbling. When I first wake up and the only thing that pops into my mind is food, there is no way I can lounge around and try to go back to sleep.
Pancakes were calling me. Because I have been working the last 3-4 weekends, we haven't been able to have our regular weekend family breakfast where we knock around in our jarmies until mid morning (Nic doesn't, he thinks we are all quite mad and can't understand why we don't want to jump in the shower, dress and then eat). Sunday for me is all about relaxing and part of my relaxing is having a shower when I feel like it....it's not my fault the boys followed suit.
Anyway, back to pancakes. I have a great recipe for fruit pancakes, the mixture is a lot thicker than my regular pancake recipe and I make it with a mixture of Greek style yogurt and milk. Being almost summer, I have blueberries and mangoes greeting me every time I open the fridge, so this morning was time to devour that sweet, succulent fruit.
As you can see the recipe is pretty easy, you just need to fold the mixture instead of stirring, for a lovely fluffy pancake. I add the blueberries to the mixture and then drop them into a frying pan, they explode into the pancake and you end up with lovely bubbling juice sticking to your pancake...it doesn't get better than that.
Both Alex and Max adore mangoes, whenever I cut one up I always hear one of them slurping away on the stone, sucking every ounce out of it. Waking up to the smell of blueberry pancakes and then seeing it served with mango, I didn't hear any complaints about 'boring old breakfast' this morning. As you can see by the picture, nothing but sweet, sweet happiness on these faces.
1 egg, lightly beaten
1/2 cup natural Greek yogurt
1 cup milk (you might need to adjust this, add the milk and yogurt together to get no more than 1 1/4 cup of liquid)
11/2 cups plain flour
2 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon bi-carb
1/4 cup melted butter
1 punnet blueberries
In a medium size bowl, combine the liquids and stir to mix.
Add dry ingredients to above, folding to combine.
Once well combined add butter and blueberries, fold to combine and then begin to cook.
On medium heat, add four spoonfuls to the frying pan and spread out a little with your spoon. Place a lid on and cook until they begin to puff slightly.
Turn over and cook until done.