Wholemeal Blueberry Pancakes Recipe
Following on from the sweet and sour recipe from Kevin O’Toole, today, I am delighted to publish a recipe for wholemeal blueberry pancakes by Christine Walsh.
Personally, I’m a crepe over pancakes kind of girl, but wholemeal blueberry pancakes sound like it would be sweet and a little bit nutty and I’m face plant a pile of them so I’m thinking I will actually make these and see what’s what. But given the chef, I’m fairly sure she knows what she’s at!
Depending on where in the world you are, what we call wholemeal, you may call whole wheat. It is considerably better and easier for your direction than white flour and it also has much more fibre. All round, these wholemeal blueberry pancakes are probably actually good for you. If nothing else, they will be delicious!
I asked Christine to ensure that one of the ingredients was by a small Irish food producer and I’m so happy to report that she has chosen to make these wholemeal blueberry pancakes with Magners Farm eggs. I interviewed Kylie Magner last year and I am a big fan of all things Magners. Their chickens are not just free-range, they are high welfare. Let me tell you, they live a better life than most people which means that Magners eggs are a thing of beauty. Bright in colour and very rich, they will take these wholemeal blueberry pancakes to a whole other level. You can get Magners eggs delivered straight through your door and if you are going to do a whole lot of Covid baking, I would highly recommend them. Christine had this to say about them: “Magners eggs in Tipperary are my eggs of choice as they add a nice richness to dishes. They’re from happy, ethically raised little chickens and I love using them!”
What To Serve With Wholemeal Blueberry Pancakes
- Yoghurt (I would suggest Glenisk, Glenilen Farm or Velvet Cloud to keep it Irish)
- Deliciously crisp smoked bacon
- Maple syrup or some Highbank Orchards Syrup
- A little cheeky sliver of butter on top
- A gentle sprinkling of powdered sugar
I’ll open the floor to Christine now.
“So I figured out this recipe last week on week 1 of isolation. Don’t let the recipe title fool you, these are not healthy pancakes. There’s butter in them and they’re cooked in butter, why?! Because everything is nicer cooked in butter!! Who wants to eat lean right now anyway?!
- 150g wholemeal flour
- 180g plain white flour
- 80g castor sugar (I use the Lidl coconut sugar ’cause its all I had – I tried to be healthy a few months ago)
- 1/2 tsp baking powder
- 1/2 tsp bread soda
- 80g butter plus extra for the pan
- 3 Magners Eggs
- 200ml buttermilk
- 200ml milk
- Good pinch of salt
- Greek/natural yoghurt
- Honey or Maple syrup if you’re feeling fancy
- Start by making brown butter. Pop the 80g butter into a small pot and put on medium heat until the butter solids start to caramelise, once it starts to foam, remove from the heat and leave to one side.
- Mix all the dry ingredients. I’m never bothered sifting flour when I’m making something for breakfast. (Would you be arsed?)
- Mix all wet ingredients together, except the butter.
- Add wet into dry and mix well. You want a thick batter. Whisk in hand, start to whisk in a stream the brown butter into the mix until it’s all incorporated.
- Put a good frying pan onto the heat with a tiny bit of oil in it and wipe the pan lightly with some kitchen roll. By doing this you’re greasing the whole of your pan reducing the risk of anything sticking and you’re removing excess oil.
- Medium heat will do it otherwise you’ll burn everything and nobody wants that as a start to the day. Add a tsp of butter into the pan, and let it get hot, ladle your pancakes in and drop a few blueberries into each one. Don’t touch them until you see little bubbles forming and they start to set. It’ll take around 3/4 mins. Then flip and turn the heat down a little. leave for about another minute and take off the heat.
- Spoon a big dollop of yogurt on top and drizzle with honey/maple syrup and some more blueberries.