Ever since watching Quentin Tarantino’s 1994 Classic Pulp Fiction, I was made aware of the culinary delight that is the ‘blueberry pancake’. If memory serves, Butch has to return to his apartment to retrieve his father’s watch, leaving his girlfriend Fabienne to mull over the breakfast options in the far from glamorous motel. However, it was not until a few weeks ago that 23 years after the film’s release – (and I am starting to feel so old) – that I experienced my very first Blueberry pancake. The impetus to get around to making this recipe was most definitely my far better half who one morning made her breakfast intentions very clear….. ‘I want blueberry pancakes‘… so, how could I argue with that.. ;o) Better still, they are very much still in season in the UK and knowing that food miles are kept to the minimum really makes them taste all the better.
I scoured the internet for a few recipes, and just wanted to find the quickest and easiest available. I found a Jamie Oliver recipe for a simple one cup version to firm up the proportions, then went to have a bit of a play… as I always do. Since then, I have made this a few times (always a good test that the recipe works consistently and not a freak accident). It also provided much needed fuel prior to an eighty+ mile cycle ride from Home > York and back – and now a pre-cycling favourite with my pals.
With experimenting comes the occasional poor judgement – I made the mistake of trying to make a blueberry pancake a bit on the larger than sensible size. They all were going so well, until I came to flip these over. I never thought that pancakes can be quite fragile. As these are definitely on the thick side, please err on the side of caution when turning these over. In more recent iterations (since the photos were taken), I have served these up with thick creamy Greek Yogurt and a generous drizzle of honey.
- 1 cup self raising flour
- 1 cup semi-skimmed milk
- 1 large free range egg beaten
- pinch sea salt
- 200 g fresh blueberries rinsed.
- 4 x tbsp light olive oil
- Thick and creamy Greek yogurt optional
- Drizzle liquid honey optional
- First, sift the flour into a large mixing bowl. Throw in the salt.
- Make a well, and tip in the beaten free range egg.
- Pour over the milk, and using a bell whisk, beat until you have a smooth batter.
- Take 150g of the blueberries, and slice each in half (or into quarters if large berries). Pour into the batter and mix well.
- Using the back of a large metal spoon, crush the blueberries and mix well into the batter.
- Bring a large non-stick frying pan to 200C heat, and carefully add 1 x tbsp light olive oil. Carefully swish the oil around the base of the pan so that it is evenly coated.
- Ladle a quarter of the blueberry pancake batter into the centre of the pan and spread it out using the back of the ladle.
- Cook for 2 mins, then carefully flip over to cook the under side. Cook for a further 1 1/2 - 2 mins then transfer onto a plate. Add oil again (you may want to adjust quantity depending on how much was absorbed with the first pancake), and repeat until all the batter mix has been used up.
- Serve immediately, and garnish with the remaining blueberries.
- Optionally, honey and extra thick Greek yogurt goes very well.