Blueberry Pancake with Sautéed Mushrooms

Blueberry Pancake

Ingredients:-

200g self-raising flour

1 tsp baking powder

1 egg

300ml milk

knob1 butter (~ 1-1.5 tablespoon or 20-25g)

150g pack blueberries

sunflower oil or a little butter for cooking

golden or maple syrup

Methods:-

1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. I use some tools to help to make the round pancake. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

¹  Around a teaspoon or 20-25g of butter. It's not a standardized unit of measurement, so your own judgment should be used as to what is appropriate. A knob of butter is a British term denoting some butter, and its use is sadly declining as zealous editors force more precision and science into our recipes and cookbooks. Even the loosest British cooks (and we mean that in the nice way) might get away with telling you to add a knob of butter on a television program. But if their cookbooks are published in the States, you can bet someone will have translated all those knobs into precise measurements.

Sautéed Mushrooms

Ingredients:-

1 cup sliced shiitake mushrooms

1 tablespoon butter

1 tablespoon mixed herbs

pinch of salt

Method:-

Heat a large skillet to medium heat and add the butter. Wait 1 or 2 minutes for it to come up to the smoking point. Add the mushrooms and toss until all mushrooms are golden brown and caramelized. Shiitake Mushroom has it natural juice, cooked until dry. Remove from the heat. Add mixed herb and season with salt, to taste. Serve immediately.