Breakfasts during the week are most often a real rushed affair. I sling a bowl of weetabix down my throat whilst simultaneously slurping half a cup of tea and trying to persuade Maya to eat her breakfast like a civilised human being before rushing out to work. So, where possible, we try to make weekends count by sitting down to breakfast as a family (note: ‘where possible’and ‘try’).
Now Asher is well into solids and can eat most things we’re sometimes able to all eat the same meal and this weekend, we thought we’d try a recipe for blueberry pancakes taken from the River Cottage Baby & Toddler Cookbook (which is great by the way).
The batter for the pancakes consists of 250g self-raising flour (I used 50/50 wholemeal and white), 1/2 tsp baking powder and 25g caster sugar combined with two eggs beaten with 275ml of whole milk. Once that lot’s whisked together, stir in 50g unsalted melted butter and 150-200g blueberries (I went for the full 200g and didn’t regret it, the blueberries are delicious cooked in the pancakes). Then it’s just a case of frying small ladelfuls in a little oil for a couple of minutes on each side (depending on size obviously).
We served them warm with a dollop of greek yoghurt, a drizzle of agave syrup and some sliced banana. A really lovely and filling breakfast. Asher had his with a side of stewed apple and pear – he loved it too!