What we're eating- blueberry and whipped cream pancakes

Laura: Well, here it is... the long awaited first food post! Just to make everyone clear- me and Em aren't chefs. As students, we don't have the time or money to be buying ingredients for complicated recipes and spending hours perfecting them, as much as we'd like to. About as adventurous I get right now, food-wise, is making mine and Em's specialty: Cajun chicken pasta (which we will post the recipe for in the future), but even that isn't wow-she-can-really-cook amazing. 

So our food posts will be less of a how to make this complicated recipe tutorial, and more of a little window into the delicious, mouth-watering foods me and Em eat on a daily basis. Most of the dishes we'll post are really easy to make, but if not, we'll always offer an alternative way to make them without blowing the budget. So prepare to feel hungry! 

For this post, I thought  I'd share with you one of my favourite breakfast/dessert foods that honestly tastes like heaven on a plate- these blueberry and whipped cream pancakes that I sampled at The Pudding Pantry in Nottingham.

I feel so lucky to live in a city and be surrounded by so many tempting food outlets, and the Pudding Pantry has quickly become one of my favourites. It offers a whole range of pancakes, from maple syrup and bacon to caramel and ice cream, but I chose blueberry and whipped cream and wasn't disappointed. 

I dipped my pancakes in the blueberry compote and whipped cream, which was the perfect mix of flavours- the zingy, slightly sour blueberry compote bought out the sweetness of the cream and stopped the dish from being too sickly. 

Ever since visiting the Pudding Pantry, I've been longing to go back and eat my meal all over again, but at just over £5 per dish, I've instead come up with a less expensive alternative. The ingredients you need for one person are shop bought pancakes, a tub of fresh double cream, a handful of blueberries, and sugar.

Once you have your ingredients, all you need to do is empty the tub of cream into a mixing bowl and whisk with an electric whisk for less than a minute- the cream should thicken immediately. 

Then, for the blueberry compote (the most difficult part), empty the blueberries into a saucepan with 1 tablespoon of water and 1 tablespoon of sugar. Cook on a low heat for 10 minutes. Add a dash more water if your compote isn't liquid enough, and an extra pinch of sugar if you have a sweet tooth.

Once your dips are finished, toast the pancakes for a couple of minutes in the toaster until crispy and browned around the edges. 

And that's it, you're all done! Presentation is entirely up to you- you can pour the blueberry compote all over the pancakes and follow up with a good helping of the whipped cream, or you could take the more organized approach and put each dip into a little serving pot. However you do it, this recipe does not disappoint and almost tastes as good as the real thing.

Laura x