Tuesday, August 18, 2009

Pancakes with Blueberries & Strawberries Syrup

I still have craving for blueberries and bought another two punnets from the supermarket since they are having discount now. Never planned to cook this simple meal for breakfast. It was very impromptu as I was lazy to go out to get breakfast this morning. Thought of making strawberries syrup as there were still some balance in the fridge. My daughter and I love the blueberries syrup a lot. The only drawback was that the pancakes were not fluffy enough as I didn't add enough baking powder to the pancake batter. Just wanna to use less chemical ingredients as possible at home! :)

Ingredients :
1 cup of plain flour
1/4 baking powder
1 egg
1 tbsp grapeseed oil
1 tbsp castor sugar
1/2 cup of milk

Blueberries syrup
125g blueberries
1 tbsp sugar
1/4 of water
1/4 tsp cornstarch
(Cook all ingredients in a saucepan and add cornstarch the last to thicken the syrup)

Strawberries syrup
4 - 5 pcs of strawberries (chopped)
1 tbsp sugar
(Add sugar to the chopped strawberries and let it rest for half an hour until the juice is oozed out)

1. Mix all ingredients (except oil) for pancakes for about 1 hour and let it rest in the fridge.
2. Add in the oil and stir well just before frying the pancakes
3. Use a ladle and scoop the batter to the non stick frying pan. Flip the pancake over when the bubbles stop forming
4. Cook for another 30seconds to 1 minute and serve hot with your preferred syrup!


Linda - one scoop at a time said...

i came here through the foodie blogroll and had to comment about your perfectly shaped pancakes. how did you get them to come out with the exact thickness each time. and nothing is burnt! really impressive. all your photos are very lovely. i am inspired!

June said...

Thanks Linda! All photos were taken by just my consumer canon digital camera with potrait mode.

Use a ladle, fill them up with the volume of batter you prefer, aim at the centre of the frying pan and let the batter flows out slowly until finish. Do this patiently. It is important not to SWIRL the ladle during this process and fill the ladle with the same volume of batter each time otherwise you may not get the rounded even size pancakes. Use slow fire and coat the pan with little butter/olive oil to avoid any burns. Think the trick is just to do it patiently :)

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