These satisfying '60s pancakes burst with juicy blackberries and are guaranteed to put a smile on your face at the breakfast table (or at least the hint of one)!
Original Recipe: 'Blackberry Pancakes' (Book 8, 1967)
Speed: 10 mins | Serves: 2
85g + 2 tbsp. plain flour
Pinch of salt
1 egg, separated
1 dessertsp. olive oil
1 dessertsp. sugar
Butter for cooking
Cold freshly whipped cream
1. Make a smooth batter with the flour, egg yolk, milk and water. Add the salt, sugar and olive oil and beat for a few minutes. Leave in the fridge to mature until you intend to use it, ideally overnight.
2. Just before making the pancakes, whip the egg white to a snow and fold it into the batter. Then, stir in the blackberries.
3. Melt a scrap of butter in a heavy omelette pan or griddle and spoon in just enough of the mixture to cover the bottom. There will be enough batter to make 4 pancakes if using a smaller pan, or 2 pancakes if using a larger pan (like ourselves).
4. As soon as the base of the pancake is set, flip it over and allow the other side to set for about a minute.
5. Serve hot with plenty of cold whipped cream on top.
We also drizzled the pancakes with our 1930s blackberry syrup for added sweetness!
Original Recipe for 'Blackberry Pancakes'
'BOOK 8': The Sunday Telegraph Cookery Book (1967)
By: Jean Robertson for The Sunday Telegraph
Publisher: Collins for The Cookery Book Club (9 Grape Street, London, W.C.2, England, U.K.)