A couple weeks ago I wrote about French toast, my ultimate cosy weekend breakfast! I mentioned that there is one sweet treat I enjoy as much, fluffy morning pancakes! Even better, blueberry pancakes with maple syrup! The sweet berries taste divine with or without any kind of syrup but if I can choose maple is my favourite in this combination. Sometimes I replace the berries with thick slices of apple and sprinkle cinnamon sugar on top. That’s how my mother used to make them for me, or I add some chocolate spread or my blood orange marmalade, but when I saw the thick and juicy blueberries from Chile at the market my breakfast choice for this weekend was made!

When I make pancakes, I make lots of them because I can eat lots of them. I enjoy them straight out of the pan, warm and fluffy as well as in the afternoon with a cup of tea when they are already soft and cold. For my dough, I start off with 4 organic eggs, separated, the egg whites beaten till stiff with a pinch of salt. I combine 180g / 6.5 ounces of flour (I use spelt flour type 630 but you can use any other plain flour) with 2 scant teaspoons of baking powder and 1 teaspoon of sugar. I add 200 ml of milk, the egg yolks and mix everything well before I gently fold in the egg whites.

I fry the pancakes in batches, 3 at a time always adding a teaspoon of butter before I pour a ladle of my thick dough into the pan. I sprinkle the soft dough with the blueberries, pushing them in a bit so that they won’t burn when I turn the pancakes. When they are golden brown on each side, I pile them up on a plate, pour the maple syrup on top and sprinkle with cinnamon. Sometimes I even let some butter melt on their golden tops, it’s the weekend after all!