Ingredients
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200 g Self-raising Flour
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1 tsp Bicarbonate of Soda
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50 g Caster Sugar
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1 Egg
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50 g Unsalted Buttermelted
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250 ml Milk
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125 g Cottage Cheese
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225 g Blueberries
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1 small Lemonzest of
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for frying Olive Oil
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to serve Maple Syrup
Directions
Pancakes and maple syrup are a speciality in my sister’s house and as we were all together this weekend for our father’s birthday, she obligingly offered to make us all pancakes.
Not the traditional Shrove Tuesday pancakes but the North American blueberry kind, served with bacon and maple syrup on the side. It does sound odd, but to be honest when has adding bacon to anything ever harmed the overall taste? – I think not.
So the pancake factory began at 7am on Sunday morning to feed 10 hungry mouths. The youngest ones were very pleased with the crazy breakfast that had all of their favourite things in (bacon, blueberries) although they were a little wary of the maple syrup at first. One declined, the other could not get enough. We ran out of mixture before we ran out of willing takers so I’ll give that a thumbs up.
Thanks big Sis. Here’s the recipe from the ‘Accidental Vegetarian’ recipe book.
Steps
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1
Done
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Mix the flour, bicarbonate of soda and sugar together in a bowl. |
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2
Done
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In a separate bowl, combine the egg, melted butter, milk and cottage cheese, then stir into the flour mix. Stir in the blueberries and lemon zest. |
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3
Done
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Spoon some of the mixture into a lightly oiled warm frying pan and cook for 1 minute on each side until golden. Continue to make pancakes in the same way with the remaining mixture. |
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4
Done
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Sit a few pancakes in a stack and drizzle with maple syrup, then top with bacon* |
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5
Done
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*Added by my sister – not part of the original vegetarian recipe! |
