Purple pancakes

This reminded me so much of my girl's first solids. Then I had bought organic purple sweet potato, and after all the mashing and straining, it looked like purple goo.

Today it was slightly better, I made blueberry pancakes and we both loved it. She had a pancake all by herself. The size of the pancake was probably 6 cm in diameter.

The following recipe would probably serve 4 adults, but if you are making it for non pancake lovers or non berries lover (like my hubby), you probably should halve the recipe. Leftover batter should be made into pancakes and frozen for later consumption.

Blueberry Pancakes

Ingredients
Group A
1 cup buttermilk*
1 pat of butter, about 50g or 3 tablespoon
2 tablespoon sugar
2 eggs

GroupB
2 cups self-raising flour

Group C
1 cup blueberries (I used frozen ones)

Method:
1. Add buttermilk, sugar and butter in a glass or enamel cookingware and heat gently till sugar and butter has melted. Leave it to cool. I cheat by pouring it into a bowl and leaving it in the freezer.

2. Once above is cooled, beat in eggs until combined.

3. Add flour and mix till combined. Add blueberries and mix well. Batter will be thick.

4. When making the pancakes, use the back of the ladle to smoothen out and thin the batter out on the pan. It will be quite difficult to cook thoroughly if the pancake is too thick.

Texture wise, it will be slightly chewy, but fluffy. Perfect for my girl to hold it in her hands to eat without it falling into bits and pieces!

* If you do not have buttermilk, you can use 1 cup full cream milk and 1 tablespoon vinegar or lemon juice. Mix and stir before use. It will curdle slightly.**

** If using lemon juice, consider adding the lemon zest to the batter as well.