CHOCOLATE CHIP AND BLUEBERRY PANCAKES
- 40g butter (+ extra for greasing the pan)
- 230g plain flour
- Pinch salt
- 1tsp baking powder
- 1/2tsp bi-carbonate of soda
- 1 egg
- 280ml buttermilk
- 120ml milk
- 100g chocolate chips
- 100g blueberries
- Makes about 8
- Small saucepan
- Large mixing jug (or bowl)
- Second smaller bowl
- Heavy-bottomed frying pan
- Egg flip
- Baking tray
- Heat your oven to its lowest possible setting – around 60C – to keep the pancakes warm as you finish the batch. Melt the butter and set aside to cool a little.
- Sieve the flour, baking powder, bi-carb and salt into a large mixing bowl (or jug) and whisk the ingredients together.
- In a separate bowl, combine the buttermilk, milk, melted butter and egg. Pour the wet ingredients into the dry, and whisk all ingredients together to combine. It's easy to over mix, so as soon as there are no large dry lumps in your batter, stop whisking. Fold in the blueberries and the chocolate chips.
- Heat a heavy-bottomed frying pan over a medium heat, and add a small pat of butter to the pan. Once the butter is foaming slightly, ladle spoonfuls of the batter into the pan until 12cm pancakes form. Allow them to cook for a couple of minutes until bubbles have formed over the whole surface, then flip the pancake and cook until the underside is golden (less than a minute). Transfer to a baking sheet in the oven, until the batch is complete.
- Share out and eat at once – pancakes are not nearly as good reheated the next day.
This recipe is taken from Kate Young's new cookbook, The Little Library Cookbook, out now