BLUEBERRY HOTCAKES

In our house we are not big on tradition for tradition’s sake, but one thing that has become an immoveable part of Christmas takes place early in the day.

I began making these blueberry pancakes years ago for Christmas morning breakfast, and they were such a lovely way to start the day that now I wouldn’t dare to NOT serve them.

Don’t overcook them or cook them at too high a heat, though. The blueberries should be just bursting and bleeding a little into the batter, not sizzling onto the pan.

2 cups SR Flour
pinch salt
2 tablespoons light olive oil
2 eggs
milk
2 punnets fresh blueberries
1 tablespoon extra light olive oil to cook

Preheat a heavy-based electric frypan to medium heat. In a large bowl mix together the flour, salt, oil and eggs adding enough milk to make a smooth thickish mix as you would for pikelets. Fold in blueberries, add the extra oil to the frypan, then place spoonfuls of blueberry batter in the heated pan, spacing well. Cover and cook until top surface is set. Flip over and cook for a further 30 seconds or so until browning. Continue until all the batter is used up. Serve dusted with icing sugar, with heavy cream or yoghurt. A glass of sparkling red adds to the festive feel. Serves 4-6.