Great for Breakfast
The United Nations has declared March 20, 2013 the first International Day of happiness to underscore the commitment of its 193 member states to place a greater focus on happiness for their citizens. The aim of the UN international happiness day is to “promote happiness as a universal goal and aspiration in the lives of human beings around the world.”
If you are wondering how you are going to accomplish this happiness goal, you don’t need to worry because the ten key elements to a cheerful life have been innovatively coined into the acronym, GREAT DREAM: giving (not just money, but time, ideas and energy); relating (actively strengthening relationships); exercising (being active and getting enough sleep); appreciating (taking note of the world around us); trying out (continuously learning new things); direction (having realistic goals); resilience (finding ways to bounce back); emotion (having positive emotions like, joy, gratitude, contentment, inspiration, and pride); acceptance (learning to accept who we are) and meaning (being part of the bigger picture).
On Monday, I talked about the need to have a bright orange piece or art or ornament, to remind us of the daily ‘struggle to happiness’. Now there’s more reason for us to get this ornament. For more information, on great dream, see actionforhappiness.org.
Today I want to share with you the recipe for blueberry pancakes. I made them over the weekend for breakfast and I really enjoyed eating them. If you manage to try out this recipe, please give me a feedback. I want to thank you for visiting this site.
Preparation time: 10 minutes; Total time: 20 minutes; Makes: 8-12 depending on size
- 250g (2 cups, 9oz) all-purpose flour
- 2 teaspoons baking powder
- I teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
- 80g (½ scant cup) sugar
- 2 eggs, beaten, lightly
- 80g (⅓ cup, 5½ tablespoons, 3oz) butter, melted
- 400ml (1⅔ cups) milk
- 340g (2 punnets) blueberries
- Sift the flour, baking powder, baking soda, and salt into a bowl. Stir in the sugar and make a well in the center.
- Whisk the eggs, melted butter and milk in a separate container. Pour the egg mixture into the well, stirring until just mixed- do not over mix. Gently, fold in the blueberries, using a metal spoon.
- Heat a non-stick frying pan and lightly brush with oil. Pour ½ cup batter into the pan and spread out to about 6 inches in diameter. If you want smaller sizes, scoop with a ⅓ cup. Cook over low heat until bubbles appear and pop on the surface, also making sure they do not burn underneath.
- Gently turn the pancake over and cook the other side. Transfer to a plate and cover with a clean cloth to keep warm.
- Serve warm with maple syrup, cream and fresh blueberries, or any other syrup/filing of your choice.
Points to Note:
- Cook the pancakes at medium to avoid over browning before they are fully cooked. These pancakes are difficult to handle so take care when turning them.
- If the batter is a bit thick add a little more milk, stir gently.
- These pancakes are absolutely delicious, served warm with whipped fresh cream and maple syrup.
- Last Updated: 06 June 2019
Step By Step Photos
Please always remember to assemble all ingredients before you start. Makes everything easy and faster.
First sift the flour, baking powder, baking soda (bicarbonate of soda) and salt into a bowl. Stir in the sugar. Make a well in the centre. Whisk the eggs, melted butter and milk in a separate container. Pour the egg mixture into the well, stirring until just mixed- do not over mix.
Now, gently fold in the blueberries. If you do not like a lot of blueberries, reduce the amount, if you’d like more, increase the amount. Heat a non-stick frying pan and very lightly brush with oil. I normally use a silicon brush with just a drop or two of oil. Do not use a lot of oil.
I used a ½ cup measure to scoop the batter. I was able to make nine medium pancakes. if you want them large use a larger scoop.
Cook the pancake over low heat until bubbles appear and pop on the surface, also making sure they do not burn underneath.
Gently turn the pancake over and cook the other side. Transfer to a plate and cover with a clean cloth to keep warm. If the pan gets dirty, please clean it using kitchen paper towel.
The pancakes are now ready to serve….what you serve them with will depend on your personal choice.
If you prefer to eat the pancakes plain without any sugary or fatty additions, then just eat them plain.
If you don’t like them plain, serve topped with whipped cream and blueberries or a fruit medley of you choice, maple syrup, chocolate fudge syrup, the suggestions are endless
I served mine with whipped cream and some Marmalade. I love the bitter tang of marmalade mixed with fresh cream! I hope you enjoyed eating the pancakes. Please give me feedback via the blog. Thanks for supporting this blog and do come back for more recipes!
myfavouritepastime.com Last Updated: 06 June 2019