I love most of the ingredients apart from one - blueberries. Blueberries are something that I've never enjoyed. I would never ever buy them and have absolutely no use for them normally. However, since they're in this recipe, I had to give them a try.
I'm no stranger to making pancakes but, as most of you will know, UK pancakes are rather different from US pancakes. The batter took all of 5 minutes to whip up in the processor and, since they use bicarbonate of soda and are meant to be thicker & fluffier than English pancakes, the recipe says to refrigerate the batter over night.
This worked very well for us since it saves us time in the morning when we have the baby up and around and so we made the batter the night before, once she had gone to bed.
So, when morning came, we washed the blueberries, poured the maple syrup and fried up the bacon. The challenge of German bacon is finding the perfect moment between cooked and burned to a crisp, which anyone who's tried to cook German bacon will know, is about a 10 second window.
Once the accompaniments were ready, it was time to add the porridge oats and start frying the pancakes. I've always loved making pancakes but I've never managed to perfect the flip itself. With US pancakes it's much easier since they're so much smaller but I still had a few mishaps.
Timing-wise, each pancake cooked for approximately 6 minutes which worked out quite well - although there was a large amount of batter so it was rather time-consuming. The porridge oats made them much more filling as well so I think next time we'll cut down on the amount of batter we make.
It was a very tasty breakfast though and we may have to reinstate Sunday morning pancake breakfasts. The baby enjoyed her plate although, since she's a fruit nut, her favourite part was the blueberries.
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