Did you know that February is the national pancake month? I didn’t… till February has passed and I found myself wondering whether I’m allowed to make pancakes during a non-pancake month. The verdict is: Yes, I can! Actually, a bigger obstacle to pancake-making is the fact that Tim absolutely loathes pancakes. It’s something I cannot understand, since pancakes are not a particularly offensive dish. I can think of more offensive in terms of smell, taste and texture. Let me think… oh I know: herring for instance? And of course, even though I hate herrings*, Tim loves them. They supposedly taste better than pancakes. I have obviously married a crazy person (I love you, baby!). So anyway, with Tim working from Greece and not being at home, I can make pancakes every day, in fact, I can nominate March to be my national pancake month. Oh, yes I can!
200g (7oz) flour
4g (0.1oz) dry yeast (or if you’re in France 1/2 packet)
a pinch of salt
250ml (1 cup) milk
butter for frying
125g (4.4oz) blueberries
Mix flour, yeast, salt, milk and eggs (you can use a hand mixer) till the dough is smooth. Melt the butter and pour small quantities of the dough in a large frying pan (you can make the pancakes bigger if you’re not into the mini spiel). Fry for a couple of minutes on each side till golden brown. Cook the blueberries, in a small pot, with sugar and water for about 3-4 minutes, or to the desired consistency. Pour over the freshly made pancakes and serve hot (with or without whipped cream).
Servings: 12 small pancakes (about 95 kcal/serving)
*Apologies to all herring eaters and producers, I’ve always hated herrings and I feel strangely compelled to publicize this factoid. Also, apologies to my motherland, Poland, where herring-eaters abound and eating pickled herring has become a national sport.
Adapted from: Elle à Table (Janvier-Février 2010)