Pushing forward...

True to form, I have become obsessed with writing down ideas, lists, plans and recipes to help make sense of the jumble in my brain, so many lists, and consequently, very little sleep!!

Today saw me dragging two little girls around my local coles grabbing all sorts of exotic ingredients and forgetting to pick up the bread! way over budget but very happy, I came home to get straight into cooking up a recipe that haunted me last night! blueberries. lemon. cinnamon. maple syrup.

My kitchen is now a bomb site but my belly is full of delicious pancakes and thats all that really matters!
So without further ado, here is todays recipe.

Lemon Blueberry pancakes with cinnamon butter and maple syrup.

You'll need:

1.5 cups of plain flour
1 tbsp baking powder
2 tbsp white sugar
1 tsp of salt
1.5 cups of buttermilk
1 egg
1 tsp vanilla essense
2tbsp melted butter
juice and zest from one lemon
1 cup of blueberries
maple syrup
1/2 tsp cinnamon
butter to serve.

How to:


1. In a medium bowl, mix together the flour, baking powder, white sugar and salt.
2. in a seperate bowl, mix the buttermilk, egg, vanilla, melted butter and the zest and juice of the lemon. mix until well combined.
3. pour the wet mixture into the dry mixture and very gently stir until just combined. (add more buttermilk at this stage if the batter is too thick.)
4. at the last minute pour in the blueberries and cook over a low/medium heat until golden brown on both sides. add a pat of butter to the pan each time for those yummy, buttery crispy edges!

5. while the pancakes are cooking combine the butter and cinnamon together. when the pancakes are cooked plate them and put a chunk of cinnamon butter on the top and cover in maple syrup.
6. ENJOY!

This recipe is great for breakfast or lunch and for a lighter option you can remove the butter from the batter and instead serve with light ricotta and passionfruit pulp.