When it comes to breakfasts I'm really quite boring. Vegemite toast and a cup of tea and my day is off to a great start. Occasionally my fiance makes his famous pancakes on the weekend, but usually it's toast and tea, and to be honest I'm happy with that. While it may not be the most exciting of breakfasts, I think it's the ritual of a cup of tea and toast that sets the start to my day.
Sometimes however its really nice to slow down and savour a cooked breakfast, particularly on the weekend. It's part of what makes the weekend special right? We have the time for a slow breakfast. So when I saw a recipe for Blueberry Pancakes with Whipped Lemon Butter in Sumptuous magazine during the week I decided that's what I would make on Saturday. Blueberries are wonderfully abundant in Australia at the moment, and cheap to, so what better way to celebrate than with Blueberry Pancakes. Blueberries and lemon are such a wonderful combination and the whipped lemon butter really adds something to the pancakes. If you want a healthier option than the lemon butter squeeze fresh lemon juice on top of the pancakes. Yum!
So tell me, what are your favourite pancake flavours?
By the way, if you are a food blogger who enjoys baking, I'd love you to join The Great Australian Pavalova Blog Hop I am hosting on November 27. Click here for more details. International bloggers welcome!
WHIPPED LEMON BUTTER
- 150 g of butter at room temperature
- 2 tsp of finely grated lemon zest
- ¼ cup of icing sugar
- 2 eggs
- 75 g of caster sugar
- 2 cups of self raising flour sifted
- 2 cups of buttermilk
- 50 g of unsalted butter melted
- 1 tbsp of vanilla bean paste
- 250 g of blueberries
- To make the lemon butter beat the butter in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy. Add the lemon zest and slowly add the icing sugar until soft and creamy. Remove from the mixing bowl and set aside.
- To make the pancakes, add the caster sugar and eggs to the bowl of an electric mixer and whisk until light and frothy. Add the flour, sugar, buttermilk, vanilla and melted butter and mix until smooth. Fold through ¾ of the blueberries.
- Heat a non-stick frying pan over a medium heat and lightly grease with butter or an oil spray and add ⅓ cup measures of the batter to the frying pan and cook for 2 minutes, or until bubbles form and the top is lightly set. Flip and cook for another 2 minutes.
- Transfer the cooked pancakes to a preheated oven to keep warm while you cook the remaining pancakes.
- Serve the pancakes with the lemon butter and fresh blueberries.