Hi everyone! I hope you all had a fantastic Easter! I’m sure you all spoiled yourselves silly with chocolates and seafood!
Some of you may know that during the Easter break I was on a drawing blitz. I downloaded this awesome app on the iPad called Art Set and I’ve been on it constantly. It brings me back to my art school days painting with oil and drawing with pastels. I’ve combined two of my favourite things in the world and that is drawing and food. I’ve posted them on Flickr and you can check them out here or on the right panel.
Okay so blueberry pancakes…. a couple of weeks ago, I was at home for almost a week nursing a horrendous back pain. During that time, my superhero hubby stayed at home with me and helped me get around the house (awww). We watched TV for most part and learned from the trusty Dr. Oz that blueberries are not only yummy but they are a super-food. They’re packed with anti-oxidants and are good for the heart. They’re also good for the brain and they help and promote digestive health. They have an anti-inflammatory effect and so in other words, these blue things are good for you.
Blueberry Pancakes – makes roughly 10.
1 1/2 cups plain flour
2 Tbsp baking powder
1/2 cup caster sugar
1 tsp ground cinnamon
1 1/2 cups of milk
1 whole egg
75g melted butter
125g blueberries (fresh)
Sift flour, baking powder, ground cinnamon and sugar in a large bowl. In a medium bowl, whisk egg, milk and melted butter. Whisk until combined. Pour milk mixture into the flour mixture and mix gently. Add the blueberries (make sure to save some for later) and mix until well combined.
On a stove, grease a low heated pan with butter. Slowly, pour the pancake batter into the pan to your desired size. Once bubbles form on top, flip the pancake and cook for a further 1-2 minutes.
Continue until batter is finished. Serve with loads of maple syrup and the rest of the fresh blueberries. Add a dusting of icing sugar (optional). Enjoy for breakfast or afternoon tea.