Rufie and I went out for a cup of tea and some lovely blueberry pancakes while Adam was at pre-school the other day. These were beautiful thick Scotch pancakes which we spread with butter. You really don't need jam as the blueberries burst in your mouth giving up a ready-made jammy loveliness.
Loved them. Thanks to the Country Kitchen in Turriff.
Every day, after pre-school, we ask Adam what he had for snack and he asks us what we had and of course, when he heard about the blueberry pancakes he wanted some. I promised we would make some together.
We made crepes rather than Scotch pancakes and they were lovely but I think they are better as Scotch pancakes as the blueberries are better encompassed in the thicker pancake so they hide and then surprise you!
So here is the recipe for the Scotch pancakes rather than the thinner pancakes you see in the photograph.
125g self-raising flour
pinch of salt
30g caster sugar
1. Sift the flour into a large bowl, add the salt and sugar.
2. Whisk the egg into the milk then add to the dry ingredients and whisk to form a smooth batter.
3. Grease your girdle or flat frying pan and put over moderate heat.
4. Drop about a tablespoon of batter onto the pan for small pancakes and more for bigger ones then scatter over your blueberries.
5. When the surface is covered in bubbles and just set, flip over and cook the other side.