This is most definitely going to be breakfast on Christmas morning for me and Stew this year. I grew up thinking pancakes were hard to make. I know, how silly of me! I think this was due to my Mum having a terrible frying pan, that meant every pancake would stick to the bottom and end up in a mess.
Whenever I’ve cooked pancakes for myself I’ve been terribly lazy and bought the ready made mixture stuff, and that tends to only ever be once a year on pancake day. The only other time I’ve really eaten pancakes is when I’ve been out for brunch. Well that’s all changed now, thanks to Jamie Oliver’s one cup recipe!
Ingredients (serves 2):
- 1 large free-range egg
- 1 cup of self-raising flour
- 1 cup of milk (we treated ourselves to whole milk)
- Pinch of sea salt
- 200g blueberries
- 1 tbsp olive oil
4 tbsp natural yoghurt
- To make the batter, crack the egg into a large mixing bowl. Add the flour, milk and a tiny pinch of sea salt. Whisk everything together until you have a lovely, smooth batter.
- Fold through the blueberries.
- Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil. Carefully tilt the pan to spread the oil out evenly.
- Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
- Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
- When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
- Repeat steps 4 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan beach time, if needed.
- Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.