Brunch is my new favourite meal. Apart from dessert of course, which I classify as a separate mealtime since I have a separate stomach for dessert that always has space no matter how full I am. Brunch brings to mind a gloriously, lazy Sunday morning eating slowly and indulgently (unlike breakfast which usually involves a bowl of cereal or piece of toast eaten in haste).
These fluffy, fruity American-style pancakes are the epitome of a lazy weekend brunch. They’re a hit with adults and kids alike, and take very little effort (so you can maintain your relaxed weekend state of mind).
If you’re in the mood to go all-out American, serve the sweet, syrupy pancakes with a side of crispy fried bacon – try it, it’s delicious!
(Makes about 24 pancakes)
2 tsp baking powder
A pinch of salt
3ml finely grated lemon zest
Oil for frying
Butter and golden/maple syrup for serving
- Sift together the flour, sugar, baking powder and salt. Add the lemon zest and stir to combine.
- In a separate bowl beat together the eggs and milk.
- Make a well in the centre of the dry ingredients, and add half of the egg/milk mixture. Whisk well until smooth.
- Gradually add the remaining liquid and whisk until the ingredients are just combined and you have smooth, thick batter. Do not over-mix.
- Heat a non-stick frying pan on medium-high heat and lightly grease with about a teaspoon of oil. Test the pan is hot enough by heating a drop of the batter.
- Use a ladle to pour on 2 or 3 circles of batter, about 8cm in diameter each. Sprinkle each pancake with blueberries.
- Once the surface of the pancake starts to bubble (about 1 minute), flip it over and cook for a further 30-60 seconds, until lightly browned but cooked through.
- Keep the pancakes warm in a 100°C oven spread out on a lined baking tray. Do not stack them as they will become soggy!
- Once all the batter has been transformed into delicious blueberry pancakes, serve them warm with a pat of butter, a generous drizzle of syrup and an extra sprinkling of blueberries.