Blueberries contain a high concentration of compounds in their skin that can destroy harmful bacteria in the digestive tract and help to keep it clean and healthy. Make these pancakes and serve with more fresh blueberries.
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
15 g/0.5 oz unsalted butter
1 egg
284 ml carton buttermilk
125 g/4 oz unbleached white flour
pinch sea salt flakes
1 tsp baking soda
1 tsp vegetable oil
1 large banana, chopped
handful pecans, toasted and chopped
1 tsp vegetable oil
100 g/7 oz blueberries
Melt the butter in a small saucepan over a medium heat. In a mixing bowl, briskly whisk the egg, buttermilk and melted butter together. In a separate bowl, combine the dry ingredients; mix until blended, then stir into the buttermilk mixture until the dry ingredients are moistened. The batter will be lumpy. Stir the banana and pecans into the batter. Heat a heavy-based frying pan, add the vegetable oil and reduce to a medium heat. Spoon 3 tablespoons of batter for each pancake into the pan. Put a few blueberries on to each pancake and cook until the
batter breaks on top (about 2-3 minutes). Turn over and cook until lightly browned, about 1 minute. Keep warm in a low oven on sheets of greaseproof paper, while you cook the others.
Top tip:
Buttermilk was originally nothing more than the tart liquid left after butter was churned. Now buttermilk is a low fat or skimmed milk that is clotted and soured with bacteria cultures (usually lactobacillus). It helps to add a nice sharp flavour and light texture to the pancakes.
Extracted from The Power Food Cookbook by Amanda Grant.
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