There were blueberries in our kitchen today that were not old enough to warrant being thrown out but definitely didn’t have the firmness needed to be eaten raw. Easy solution: They needed to be baked or cooked.
I didn’t feel like separating eggs and whipping egg whites, so I decided to make my joghurt drops instead. They’re moister than pancakes and can include blueberries in them or as a sauce on the side. They’re great to whip up for the kids if they want something sweet after lunch or just to munch on as a snack.
It’s up to you whether you use blueberries in the drops themselves or if you’d prefer to leave them out. They’re just as good served plain with the blueberry sauce on the side.
Please don’t leave out the orange butter! It adds a fantastic crunch and a slight citrus note without being too acidic. Do be careful not to heat the orange butter too much when frying the drops though, as it will burn fast and then go on to burn your drops.
I’ve written the recipe with the blueberries in the mix but as I mentioned, feel free to omit them in the drop mix. Make sure the pan is only set to a medium heat so that the drops have enough time to cook all the way through without burning😊.
Ingredients for 10 drops (serves 2)
75g butter, cubed and melted in the microwave or on the stove
6 Tbsp freshly squeezed orange juice
150g flour
60g sugar
1/2 tsp. baking powder
pinch of salt
215g fresh blueberries (not frozen!)
170g natural yoghurt
1 egg
1 tsp. cornflour
1 Tbsp. maple syrup
• mix the melted butter with 3 Tbsp. of orange juice. Mix and set aside
• in a mixing bowl combine flour, sugar, baking powder and salt. Mix well and then gently stir in 100g of the fresh blueberries
• in a mixing jug stir together the joghurt, egg and 3 Tbsp of the melted butter liquid. Now add this mix to the dry ingredients and very gently (!) fold together until everything is nicely incorporated. Don’t over stir!
• in a small saucepan combine the remaining 115g of fresh blueberries, cornflour, maple syrup, 3 Tbsp cold water and a pinch of salt. Bring everything to a gentle boil while stirring frequently. Try not to stir too aggressively so that the blueberries retain their shape 🙂 . Once the mixture has boiled, cook for a further 2-3 minutes and then remove from the heat. Stir in the remaining 3 Tbsp. of orange juice and stir again (gently) until you have a sticky sauce.
• Heat up 2-3 Tbsp of the orange butter liquid in a frying pan over a gentle heat.
• fry the drops in the pan, allowing to cook well on both sides. The pan needs to be hot enough to allow the drops to form a crunchy crust but not too hot that they burn!
• serve the drops with the blueberry sauce, yoghurt and maple syrup! Enjoy!
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