I believe there's not enough down time these days and it's little wonder that so many people are tired much of the time, myself included. It's all crazy busy and go, go, go. Of course, it's fun to get out, socialise, see friends, meet new people and do things; but it's also ever so fine and dandy to simply kick back and have a pyjama day.
BLUEBERRY HOTCAKES (PIKELETS)
125g punnet blueberries, washed
4 heaped tablespoons plain flour (about 80g)
2 tablespoons vanilla infused caster sugar
100mls (1/2 cup) soured* milk or buttermilk
1 free range egg, separated#
1 tablespoon ghee/clarified butter +
Combine the flour and caster sugar in a bowl and mix with a whisk to free any lumps. In a separate bowl, whisk the egg white until soft peaks form. Add the egg yolk and the milk or buttermilk and whisk well. Gently fold in the beaten egg white using a spatula. Stir in the blueberries, mixing carefully.
Heat a griddle plate or frypan and melt the ghee. Ladle hotcake batter onto the hotplate with a large serving spoon. Allow to cook to golden brown on one side and then, very gently, turn the hotcakes over. Dust with icing sugar and serve. This quantity made six.
* If you don't have buttermilk in the fridge, add a few drops of lemon juice to the milk and let it sit a while.
+ Use butter or margarine if you don't have ghee.
# Allow the egg to come to room temperature. The white will be fluffier when whisked.