Cranberry and Blueberry Pancake

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This year began on the road for us and like that was any indication of things to come; we seemed to have developed wheels on our feet. Last month we were at home for not more than 5 days and that too not together. During one of the journeys, I picked up BBC Good Food, recently launched in India. Till now I was a regular with Good Housekeeping but I think I will now switch to Good Food. I quite liked the Indian edition, with regular as well as exotic recipes and taking care to “indianize” the foreign ingredients.

Yesterday hubby dear made breakfast, even though with frozen stuff, it was a luxury I can get used to :). So today morning I decided to wake him up with the sweet smell of pancakes.

The recipe is the cover page recipe of the January edition of Good Food, however I had to, modify the same to suit the ingredients available at home.

 Cranberry and Blueberry Pancakes

Preparation Time: 30 mins | Cooking Time: 20 mins | Serves 2-3

Ingredients

150 gms self-raising flour  (can use maida and add yeast)

1 tsp baking soda

1 egg

150 ml buttermilk

2 tbsp low-fat milk

50 gms melted butter

2 tbspd cranberry and blueberry jam with whole fruit (I used ST. DALFOUR jam; It’s better to use dried cranberries & blueberries if available)

Butter or olive oil for frying

Honey to serve (use maple syrup if available)

For Cinnamon Butter

50 gms softened butter

1 tsp cinnamon powder

1 tsp castor sugar

Method

  • Cinnamon Butter: Mix all the ingredients together, wrap in a cling film and chill.
  • Mix the flour, baking soda and a pinch of salt in a bowl.
  • Make a well in the center, then gradually whisk in the egg, followed by buttermilk, milk and melted butter.
  • Once the mixture is smooth, stir in the cranberry and blueberry jam. (The recipe also had grated apples along with dried cranberries)
  • Melt some butter in a non-stick pan or spray some olive oil
  • When hot, add 1-3 ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan).
  • Cook for 2-3 minutes until bubbles appear and the underside of the pancake is set and golden. Flip and cook for a few minutes more.
  • Transfer to a plate and keep warm in a warm oven. Cook the remaining pancakes
  • To serve, stack pancakes on plate, top with a big knob of cinnamon butter and drizzle with honey or maple syrup.
Category : breakfast, Fruit, Kid's menu
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