If there’s one thing I could never be accused of, it’s not properly celebrating Pancake Day.
I take great joy in pancake day. I feel like it’s a time when, no matter what your background or creed, we all come together to celebrate the beauty, deliciousness and historical significance of the pancake. Whether or not that is the reality of the situation, I don’t care.
To celebrate this most joyous of holidays, I felt no need whatsoever to look past the classic. Blueberry Pancakes, baby! They’re the best!
But here’s the kicker, instead of tediously flipping little pancake after pancake, I say, make seven or eight GIANT ones, stack ’em, and then serve the whole thing like a cake. WEDGE OF PANCAKE CAKE ANYONE?
May I say, even I was surprised at the disproportionate amount of child-like glee that this breakfast inspired.
There is something just so heartwarming about seeing a stack of pancakes this ginormous, and then eating a wedge of it. Especially if you remember that scene in Uncle Buck.
The other reason that this made me feel like a little kid is that I used some maple extract in the blueberry sauce. It’s totally optional, and usually I would replace the sugar and water in the recipe with maple syrup, but I found myself fresh out on this particular day.
The maple extract I use is non-chemically, but it still brought back memories of the maple-flavoured syrup I used to get when I was little. Taste memories, yo. They’re powerful.
I reckon this would be an amazing birthday cake for a non-cake lover – which is a type of person who, apparently, doesn’t enjoy cake? I know, weird. Nevertheless, I seem to be living with one, and I can’t help but think he might enjoy this as a non-cake birthday cake, crowned with copious amounts of vanilla ice cream.
Or maybe I just want that.
Yoghurt, maple syrup, blueberries, raspberries, strawberries, blackberries, honey, ice cream, whipped cream. There’s no wrong way to eat these pancakes. Also, THEY’RE GIANT! LOOK AT THEM! SO COOL!
So what are you frying for pancake day, my lovely loves?
- 2½ cups plain flour
- 1 tbsp + 1 tsp baking powder
- 4 tbsp caster sugar
- 3 eggs
- 2¼ cups milk
- ¾ stick (75g) butter, melted
- 2 cups blueberries (fresh or frozen)
- ½ cup sugar
- ½ cup water
- 2 tsp maple extract
- 1 tsp arrowroot powder
- To make the pancakes, place all the dry ingredients in a bowl and whisk together.
- Add the eggs and begin whisking to incorporate them, adding the milk as you go to make a thick, smooth batter. Finally, stir the melted butter in well.
- Heat a non-stick 10 inch/25cm pan over a medium heat. I don't grease the pan, but if your non-stick is not so reliable, a thin film of butter or oil can be used. Pour in just under ⅔ cup of batter, to make an 8 inch/20cm pancake.
- Cook for about 2 minutes on each side, flipping after the bottom is golden brown, and the edges are set. Set each pancake aside, and cover them with foil as you go.
- To make the blueberry sauce place all the ingredients except the arrowroot into a saucepan and bring to a boil.
- Mix the arrowroot with 2 tsp of water, and then remove the sauce from the heat and stir it in thoroughly. Place back on the heat for a few seconds until the sauce is thickened.
- Stack your pancakes on a serving dish, pour over the sauce, and serve in wedges like a cake!