Tuesday, September 27, 2016

blueberry batter pancakes with banana and walnuts

This is a Jamie Oliver original but I tweaked it a bit as this is a dry and bland pancake (Sorry Jamie!). So I add butter and honey (both ingredients makes a baked product tender or fluffy) to the recipe. It will NOT be a super food anymore but more of a comfort food.

I used all-purpose flour since that was available; walnuts for nuts and maple syrup instead of honey.

Makes 4 servings


1½ cups blueberries
1 large, ripe banana
¾ cup milk
2 T melted butter, cooled to room temperature (or any neutral oil)
2 T maple syrup (honey, sugar, etc.)
1 large egg
1¾ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
oil, to coat the pan

Optional, to garnish:

¼ cup plain yogurt
Ground cinnamon
1 ounce chopped roasted, unsalted walnuts (pecans, hazelnuts, etc)
Maple syrup


Using a food processor/blender, blitz half the blueberries, peeled banana, milk, egg, butter, maple syrup and flour in a blender to make a smoothie pancake batter.

Transfer mixture into a bowl and fold in the remaining berries.

Preheat a large nonstick frying pan on medium-high.

Lightly brush oil or use paper towel dipped in oil to wipe on the pan. Once hot, pour batter into the pan to make large pancakes or small ones. Either way, cook for a couple of minutes on each side, or until crisp and golden.

Flip them for an additional 30 seconds if you want the outside more crispy. Serve as and when they’re ready, while you get on with more.

To serve, top with a dollop of yogurt, a sprinkling of cinnamon, and a scattering of toasted nuts, then finish with a little drizzle of maple syrup.

Recipe by Jamie Oliver, from Everyday Super Food