Blueberry Pancakes with Cream

I had made Palak Paneer for dinner once in which I used  half a tetra pack of cream. The other half still remained in my fridge and the instructions on its side read, "Once opened, use within 4 days". Now on the 4th day I was really thinking hard as to how to bring the cream to good use. And suddenly the thought of making pancakes struck me.

This extraordinarily soft and fluffy pancake is courtesy the domestic goddess Nigella Lawson which I have tweaked conveniently. I used blueberry preserve to get the flavour because of the unavailability of the real fruit in my part of the world. But for all of you who have access to blueberries, this pancake should taste 10 times nicer!

Serves: 6

Flour: 150 Grams
Catser sugar: 60 Grams
Baking Powder: 1.5 Teaspoons
Egg: 1
Butter, melted: 50 Grams
Milk: 1 Cup
Blueberry preserve/jam: 100 Grams
Cream, for serving
Olive oil/ butter, for frying: 4 Tablespoons


1. Sift the flour, baking powder and sugar in a large bowl.

2. Combine the butter, milk and egg. Make sure all your ingredients are in the room temperature. Cold milk can make the butter curdle.

3. Now make a well in the flour mixture, pour the liquid ingredients and mix till thick and fluffy.

4. Melt 3-4 tablespoons of the blueberry preserve and add to your batter and mix well.

5. Heat olive oil/ butter in a non-stick pan on low heat. Take a mound of the pancake batter and distribute it smoothly. Don't try to make a very big circle because it won't be fluffy then.

6. Cover and cook on low heat for 2 minutes on one side and for a minute or so on the other till golden brown.

7. Serve with blueberry preserve (or real blueberries, if you can get hold of them) and whipped cream. Alternatively, you can also bathe the pancakes in honey or maple syrup. Happy slurping!


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