Sunday arrived and brought with it a craving for pancakes. I had bought some blackcurrants at the market; as one of my favourite berries they are irresistible to me. I’m not sure what it is about them, perhaps their distinct flavour, that makes me love them so much. It would have been rude not to include some for breakfast.
You will need (for about 16 pancakes):
200g self raising flour
1 1/2 tsp baking powder
1 egg (beaten)
20g melted butter
150g blackcurrants (topped and tailed)
As with most delicious things some preparation is needed. You may know by now that I enjoy topping and tailing berries, de-stoning fruits and podding beans but for those that haven’t done it (or don’t enjoy it) it gives a great opportunity for conversation or watching your favourite television programme.
Sieve together the powders and sugar and then mix in the melted butter and egg. Whisk in the milk to form a batter and then add two thirds of the berries to the mix. Heat up a little butter in a pan and drop in 1-2 tbsp batter to form little pancakes. Leave the pancakes until you start seeing bubbles appear on the surface before flipping over. Fry until golden brown on both sides.
When they’re ready keep them warm until you have enough to make a stack. Smother them in golden syrup or honey before tucking in. The blackcurrants had a different flavour in the pancakes as when they cook they burst releasing their colour and flavour into the mixture. The pancakes have lovely, sticky, crimson spots all over them which are a joy to burst in your mouth. Wonderfully fluffy pancakes with tart, succulent berries and sweet, hugging golden syrup all rounded off with a nice cup of coffee; a great start to a Sunday.