Lockdown recipes: My Sunday Morning Pancakes

Growing up as a kid, on Sunday mornings, my mom would wake us up bright and early, blasting The Eagles and making pancakes.

It’s a cherished memory that reminds me of home and takes me back when we were all together and enjoying Sunday breakfast!

Since we’re limited on the availability of ingredients, I suggest using the recipe as a base and adjusting based on what you have at home.

I love blueberries and I had some in my freezer, but you can substitute the blueberries with what you have.

Remember cooking is about being creative, experimenting and having fun!

Blueberry Pancakes with Corn Flour

• Serving Size – 4 people
• 120 gr – Flour
• 45 gr – Cornflour
• 1 tsp – Baking Powder
• 1 tsp – Salt
• 2 whole eggs
• 225 grams whole milk
• ½ tsp of vanilla extract
• 1 – Zest of Lemon
• 30g – Butter
• 150 grams – Blueberries

*Feel free to add about 2 tbsp of powdered sugar for sweetness.

Instructions for Pancakes:

1. Mix dry ingredients. The two types of flour, baking soda, and salt.
2. Regarding the flour I used, I currently only have T70, which is a strong flour, mainly used for bread, but that’s what I have, so voilà!
3. Take your eggs and separate the yolks from the whites.
4. In a separate bowl combine your wet ingredients; egg yolks, milk, vanilla extract, lemon zest and combine until incorporated.
5. Add the dry mixture to the wet mixture and whisk until smooth, removing all lumps.
6. With a hand mixer, whisk the egg whites until they form soft peaks. This will help with creating fluffy pancakes.
7. Take a third of the whisked egg whites and gently fold into the pancake batter. Once incorporated keep adding the egg whites to the batter until it’s smooth again.
8. Let the batter sit for about 15 – 30 minutes.
9. At this point, you can add your fruit of choice. Since I used frozen blueberries, I didn’t add them to the batter, because they would bleed and add more water to the batter.
10. Over medium-low heat add a tbsp of butter into a cast iron pan or nonstick pan. Once the butter has melted and is bubbling add about 1/3 cup, 75 grams or a take a medium size ladle and pour the batter onto the pan. At this point, you can also add your fruit of choice on top if you didn’t add it to the batter earlier. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip over the pancake and cook for another 1-2 minutes or until they are golden brown.
11. Continue with the remaining batter, adding butter to the pan when needed.
12. Serve with butter or maple syrup or extra fruit on top.

Notes:

• This recipe will depend on what type of flour you’ll be using. The batter should be the right consistency that it drips off the spoon. If it’s too thick, add small amounts of milk to the batter, until you get the right consistency. If the batter is too thin, crepe-like, add small amounts of flour to the mix to thicken it up.
• Make it fun for kids, where they can add different ingredients to their pancakes. Apples, bananas, pears, or chocolate!

Remember there’s no right or wrong way!! Have fun with it and hopefully it will create a long-lasting memory as it has for me!!