Struggling to break the same old stagnant breakfast routine? Spongy, buttery pancakes are in store! A pancake is substantially different in taste to most breakfasts -even those made with a similar base batter! Additionally, the berry vinegar in this recipe adds a touch of intrigue that deviates from the traditional pancake sauces, and adds just the right about of ‘zing’ and succulence.
I know that I’m guilty of only indulging in pancakes around Lent in February. Pancake making has been adapted into our culture on Shrove Tuesday, even for the non-religious. Does your country have a special pancake-making day?
I learnt this recipe from my mother – Mother cooks the most delicious pancakes. It’s said that every family has a family recipe or two and every mother has a speciality – and hers is pancakes. She has a method of whisking the batter to produce really fluffy, thick pancakes that aren’t dense or heavy, instead yielding an unrivalled texture. As of yet I haven’t found this recipe on the web, so I’m sharing it here with you today to revolutionise your pancakes without the risk of a soapy-aftertaste from baking soda.
Blueberry Pancakes with Berry Vinegar
Light fluffy pancakes with exactly the right about of sweetness and delicious berries.
- 130g self raising flour
- 1 egg, separated
- 130ml full fat milk
- 1tbsp caster sugar
- Pinch of salt
- Butter for cooking
- Fresh blueberries
- Blackberry vinegar (optional)
- Icing sugar (optional)
To make the pancake batter:
- Take a large bowl and mix together flour, caster sugar, and salt.
- In a separate bowl, separate the egg white and egg yolk.
- With an electric whisk (or hand whisk if you prefer), add the egg yolk to the flour mixture and beat well.
- Next, pour the milk into the flour & egg mixture, and continue to beat until incorporated.
- Clean the whisk blades to remove any traces of egg yolk or milk. Now beat the egg whites until they form soft peaks. You’ll know when they’ve formed ‘soft peaks’ by the froffy, soft consistency and white colour.
- Use a large metal spoon to take half the egg whites and slowly fold them into the batter. When mixed throughly, add the other half of the egg whites. Don’t be aggressive; you don’t want to beat the air out of the egg whites which gives the pancakes a light, fluffy, risen texture. When there are no lumps in the batter, it’s ready.
- Add blueberries if you wish.
To cook pancakes:
- Heat a frying pan on medium heat and add a slab of butter. Wait until melted, and then ladle or pour batter into the pan. You may have to tip the pan to make sure your pancakes are spread evenly. It’s up to you what size you make them.
- Cook on one side until the batter starts to bubble, and then use a metal spatular (or if you’re a risk taker, do the pan-flip!) to flip pancake. It should be cooked until nice and golden on both sides.
- Continue until the batter is all used up.
Serve hot and fresh. I drizzled with blackberry vinegar which adds a sophisticated touch, and then dusted with icing sugar.