When I was little I didn’t like pancakes, I know, an outrage. So my mum started adding little things here and there to jazz them up without any success, until one day she served me an undercooked pancake with butter on top, and I loved it… don't ask me why, I was a weird child.
Now, I’m a weird adult, and I still like my pancakes a little on the undercooked side, but as I’m married to a normal human being, I’ve figured out a way to still have my dewy pancakes.
- 1 cup all purpose flour
- 1/2 cup almond flour/ground almonds
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons baking powder
- 1 large egg
- 1 1/4 cups semi skimmed organic milk
- 1 tablespoon vanilla infused caster sugar (or 1 tablespoon of sugar + 1/2 teaspoon of pure vanilla extract)
- 2 tablespoons melted butter
- 1 cup washed blueberries
- 2 tablespoons vegetable oil
In a large bowl sift together the flour, almond flour, salt and baking powder. In a jug mix the egg with the milk. Then add the milk mixture, sugar and the butter to the bowl with the dry ingredients. Once everything is well mixed fold in the blueberries.
Heat the vegetable oil in a skillet set over a medium heat, spoon one full ladle in the hot skillet and spread it into a round using the back of the spoon, fry the pancakes until golden brown, around 3 to 4 minutes each side, or if you are like me around 2 minutes. Enjoy warm with some butter and maple syrup on top.