Friday, September 25, 2009
First of all, my apologies for posting this really really late, when blueberries are almost off season. I've forgotten abt this post! Been too engrossed with virtual restaurant in FB!
Fresh blueberries are a novelty here. The first time I saw them, they were selling for RM20 something per pack (abt 1 cup amount). And this year, I saw them in Jusco going got RM8.90 per pack.
This is cheap!!! … comparatively.
I bought 1pack, and didn’t now what to do with it. It’s so precious..
Should I eat them raw(they’re sweet), or use them in my bakes? Cheesecake? Muffin? Or… Pancakes…..
We ate some raw, used some for a cheesecake, and the balance for these pancakes.
I adapted this recipe from smittenkitchen.com. The site says do not mix the berries into the batter to prevent them from bursting, but to drop them onto the batter in pan. Ah-Ha!! A great tip!
I didn’t make it according to her recipe, as the morning I made these, a major internet server was down.. and my area was affected. I tried to make it from what I could remember reading from her site. And this is what I did.
This recipe made 17 pieces (1 Tbsp per piece, hey ! They will expand when cooked). Quite a number for 2-3 persons. Very yummy, fluffy and nothing like the first pancake I’ve tasted at Small Kucheh’s (youngest aunt) house (if u’re reading this, I know u’ll kill me. Hahahah!)
Throw away those pancake mixes… this is easy and yummy. Make it from scratch. You won’t regret it.
1 tsp baking powder
1/2 tsp baking soda
140gm plain yoghurt (1 cup Dutch Lady brand)
30gm butter, melted
Blueberries, icing sugar (confectioner’s sugar)
1. Combine dry ingredients and stir to mix. Make a well in the center.
2. Combine wet ingredients and give it a light whisk.
3. Pour wet ingredients into the dry ingredients well. Stir until no lumps are seen.
4. Heat non stick pan over low heat (not the small fire in the center of the burner, but try to adjust the fire to be small all around)
5. Lightly brush pan with a little bit of butter (I just smear it with my butter wrapper)
6. Spoon 1 Tbsp(I used chinese soup spoon) of batter (it’ll expand) into pan. Place a few blueberries onto batter. Don’t do to many pancakes in the pan at one go, u need space to flip it.
7. When bubbles appear all over the surface, this is the time to flip it.
8. Continue to fry pancakes until batter is used up.
9. Sift icing sugar over cooled pancakes. Or u may drizzle honey upon serving.