I suck at baking. Cooking is one of those things where, even when you are following a recipe, to a certain degree you can pretty much make things up as you go along. Coincidentally, this also seems to have been my life philosophy so far…
But I digress. Unlike cooking, baking requires precision and science-y things. I also like to blame the oven a lot but in my defense this can make quite a difference to the success of your baked goods. I can never get cakes, cupcakes, breads, muffins etc to rise properly. No matter what I do I always end up with a dense, semi-risen product. Tasty, sure, but certainly not instagrammable. I’ve tried using extra baking powder, I’ve tried beating the egg whites to soft peaks before adding them, but no dice. And even though it’s not actually baked, I have never ever succeeded in making fudge that sets, not the multitude of “foolproof” recipes I’ve tried, not even microwave fudge. So if you happen to have a fudge recipe so idiot-proof that even Donald Trump could make it, please do share! But pancakes are the sole exception. I’m pretty good at those, no recipe needed! Here’s my recipe for dairy-free blueberry pancakes which are sort of a treat item but also a little bit healthy because of all those rad antioxidants you’ll get from the berries!
Makes approx 10 medium-sized pancakes. Prep time: 5 mins, cooking time: Approx 2 mins per cake.
- 1 & 1/2 cups flour of your choice
- A generous pinch of salt
- 2 small eggs
- Milk of your choice (I used a coconut-based milk alternative)
- Tablespoon of honey
- Large handful of blueberries, approx 100g
- Oil for the pan
Switch on your oven’s warmer drawer if you have one, or set to the lowest heat. If you’re serving each pancake as it’s ready you can skip this step. Sift the flour and the salt into a large mixing bowl. In a separate bowl, beat the eggs lightly. Add the eggs to the centre of the flour. Mix in the honey. Add milk until the mixture is at your desired consistency- this will depend on how thick you like your pancakes to be. Roughly chop the blueberries and mix them in. At this point you can let the mixture stand for about 20 mins, or if you’re impatient like me, get to cooking right away. Heat a little oil in a heavy-based pan over a medium heat. It’s always less oil than you think you’ll need, that’s how to avoid the dreadest dodgy “first pancake”. You can free pour the pancake batter from a mixing jug or measure it out with a ladle. Wait until little bubbles try to form in the surface, then flip. If the underside has patches that are dark brown, you need to lower the heat a little.
Place each completed pancake onto a dish in the oven to keep them warm and continue to finish up the batter. Serve with an extra drizzle of honey and some melted margarine.