Also known as BREAKFAST!!
This week’s theme for IHCC! We don’t eat breakfast very often – except on Sunday Morning or when we are traveling. There are so many breakfast foods that are typical. What to make…..Eggs for strata or quiche? Casserole? Waffles? Pan…yeah, PANCAKES!!

    with BLUEBERRIES from our own bush!


    1 cup self-rising flour
    1 teaspoon baking soda
    3 Tbl caster (superfine) sugar
    1 egg
    2 tsp lemon rind {I Left this out}
    1 1/2 cups buttermilk
    45g unsalted butter, melted
    8 oz frozen blueberries
    extra blueberries, to serve

Place the flour, baking soda and sugar in a bowl and set aside. Whisk the eggs, buttermilk, and butter. Slowly pour into the dry ingredients and mix until smooth. Stir in the frozen blueberries and lemon rind. Heat a lightly greased non-stick frying pan over medium heat. Cook ¼ cups of the pancake mixture for 2 minutes or until bubbles appear on the surface. Flip and cook for a further 1−2 minutes or until light golden. Repeat with the remaining mixture. Stack the pancakes, top with the fresh blueberries, and syrup (if using). Makes 16.

And they were good. While mine didn’t rise much they were still perfect with the tang of the buttermilk and the tartness of the blueberries. Definitely a repeat – but maybe with baking powder rather than baking soda.

Everyone is making breakfast this week so come on in for a quick bite with the other members of I Heart Cooking Clubs where we are celebrating Donna Hay through March 2014.

And if you want to join in…..HERE is how you can do that.