We have been to lovely – and expensive, oh my god, I’m broke – Stockholm two weeks ago. We had the best pastry with cardamom for breakfast every morning. Coming home I immediately baked ourselves a cardamom cake. I wish I had known about that before. Turns out it’s a bit of thing right now. Late to the party, but hey, gimme some!
I’m not here to tell you the cardamom cake recipe, although it’s worth sharing. But I have another yummy breakfast idea for you. I made these perfect blueberry pancakes last weekend. And again this weekend. And probably again next weekend.
When I think of Scandinavia I think of blueberries. I spent a few months in Norway a couple of years ago. I remember going to the forest there with a bucket and a small rake, picking blueberries. The mother of the family I stayed with turned that into most incredible blueberry pie I had ever tasted. Maybe that’s where the inspiration came from…
Let me share the recipe first and then show you the illustrated recipe. Just in time for your Sunday breakfast tomorrow morning. Any day of the week will do, they’re ready in less than 15 minutes!
What you need for 4-6 pancakes:
– 80 grams all purpose flour
– 1 teaspoon baking powder
– a pinch of salt
– 1 tablespoon icing sugar (caster sugar will do as well)
– 180 ml of milk
– 1 tablespoon of yoghurt
– 1 small egg
– 15 grams melted butter (and some to grease the pan)
– a handful of blueberries (and some for decoration)
What you need to do:
Mix all the dry ingredients together and mix all the wet ingredients together. Then combine the dry ingredients with the wet ones. Mix well until your batter is smooth. Stir in the blueberries. Heat a small pan on medium heat with some (I like salted) butter and bake your pancakes on both sides until they’re golden. I made 6 small pancakes with this amount.