So the other night, I was driving the boys round to meet their buddies, the lovely Marshes (they’re twins so they’re always referred to this way – makes it easier). As we drove along, a little black speckly cat ran straight at us from the grass verge. We all saw it and gasped and, of course, knew exactly what was going to happen – I slammed on the brakes (without even checking my mirror, I’m horrified to say), there was screeching (both from me and the tyres) and… BANG! Of course I did what any animal lover did, which was to stay rooted to my seat and burst into tears – I couldn’t bear to get out. The boys, smothering me with cuddles and reassuring me it wasn’t my fault, took a deep breath and got out to look…
No cat. And it was a big bang. We looked all around grass verges where we we’d stopped, then a very kind couple stopped and asked if we were okay and the man checked all underneath the car… but really, no cat.
Sooo we heaved a deep breath, got back in the car, thanked our lucky stars there were no cars behind us when we screeched to a stop, and I dropped them off. When I got home, I walked down to where it happened to have another search and there, under some bushes, was the little cat, definitely the same one, looking a bit dazed and wide-eyed, but no visible damage. I went to touch it, but it got up and ran away. Incredible.
Anyway, to soothe myself after this ordeal I headed home for comfort food, and spotting the punnet of blueberries in the fridge, I set to and made myself an enormous stack of blueberry pancakes. What? They were medicinal. For the shock…
225g self raising flour
4 level tbsp caster sugar
2 large, free range eggs
1/2 pint milk
Couple of handfuls of blueberries.
Sift the flour into a bowl and stir in the sugar. Make a well in the centre of the dry ingredients and whisk in the eggs and milk to make a thick batter. Now you can either stir in the blueberries, or wait until you’re cooking and pop them on to the pancakes – I prefer this way as it makes it a bit more even – plus it looks prettier.
Next, heat a heavy-based frying pan and lightly brush the surface with oil (I use rapeseed). Dollop a couple of tablespoons of the mixture into the pan, trying not to let them touch. Pop the blueberries on, then wait until you see bubbles on the surface before flipping them over. If you’ve got big blueberries (ooer), you might need to squish them gently just to make sure the pancake batter touches the surface of the pan, but generally I’m not an advocate of squishing pancakes as it forces the air out.
So after a big pile of light, fluffy pancakes studded with beautiful soft little fruity jewels, with a dollop of thick Greek yogurt and a drizzle of honey, I felt a bit better.
Bet that poor cat’s got a headache.