Pancakes

I know, Pancake Tuesday has been and gone and you've all put your crepe pans away for another year but in this house we eat an inordinate amount of them. In fact, I'm not allowed cook pancakes on Pancake Tuesday. So, hot on the heels of a delicious breakfast in Avoca, Mount Usher on Thursday morning I was inspired to ring a few changes to my usual batter.
Lois, my wonderful photographer friend, was here for coffee and feeling daring I added a few crushed seeds to my mix. Pumpkin, sunflower and linseed to be precise and also the customary fresh blueberries. In Avoca they add toasted hazelnuts which is really good, for a bit of crunch.
The results were very satisfactory, Lois suggested some agave syrup for serving, as we were being "good".
She wasn't wrong, and so a new recipe is born......I love cooking x

Blueberry and seed pancakes
1 cup flour
1 egg
1/2 tsp bread soda
1/2 tsp baking powder
pinch salt
2 tbsp roughly chopped mixed seeds
1 cup buttermilk
Melted butter
Handful fresh blueberries

In a large bowl whisk the dry ingredients to get rid of any lumps. Beat in the egg and buttermilk, then stir in the seeds and melted butter.

Heat your best crepe pan or non stick frying pan and drop 2 tablespoons of batter onto the pan, dot some blueberries onto the surface. Turn once some air bubbles start to appear on the surface, maybe 2 minutes, cook on the other side for the same time. Serve on a warm plate with butter and maple syrup or agave if you're feeling worthy.