I’m abandoning my usual mantra of keeping it seasonal to write this post in support of International Women’s Day (#IWD2015), celebrated annually on 8th March. It has been observed since the early 1900s and is a day where the achievements and rights of women are recognised and celebrated across the globe. As part of the awareness campaign people are being invited to paint their websites, blogs and emails purple for the day. I didn’t fancy getting garbed up as Violet Beauregarde for the occasion but did think that using blueberries (despite not being in season at this time of the year in the UK) would be a fitting tribute. Incidentally, purple was one of the colours adopted by the Women’s Social and Political Union (WSPU) in the UK to symbolise the plight of the Suffragettes. The colour is thought to signify justice and dignity.
I also have one copy of Share – The Cookbook compiled by Women for Women International to give away. It’s a beautiful book containing over 100 delicious recipes from some of the world’s top chefs and humanitarians such as Aung San Suu Kyi. To enter the draw simply like the Comfortably Hungry Facebook Page (closing date: 13 March 2015).
Hot Blueberry Oatcakes with Cinnamon Maple Butter
Makes around 20 – 24 cakes
- 110g oatmeal (I used Mornflake’s medium oatmeal but you could use fine oatmeal or even rolled oats instead).
- 300ml milk (I used skimmed but any milk will do)
- 100g unsalted butter, softened
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- 110g plain flour
- 3 tsp baking powder
- 2 large eggs
- 1 tbsp caster sugar
- 30g unsalted butter, melted
- 175g blueberries
- Begin this recipe the evening before you plan to make the oatcakes by soaking the oats in the milk overnight.
- I also make the butter the evening before. Place 100g softened, unsalted butter with 3 tbsp maple syrup (you could use a little more syrup if you have a really sweet tooth) and the ground cinnamon into a small food processor then mix until combined. Alternatively, place these ingredients in a small bowl and cream together with a wooden spoon. I like to spoon this mixture onto a piece of clingfilm so that I can roll it into a sausage shape. This makes it easy to slice ready to go onto the hot oatcakes in the morning. Refrigerate until the next day.
- The following morning pre-heat a griddle or large, non stick frying pan over a medium high heat. While the griddle is heating up place the oat mixture, flour, baking powder, eggs, caster sugar and melted butter into a blender or food processor then blend until combined. Gently fold in the blueberries.
- Spoon 1 – 2 table spoons of the oatcake mix onto the hot griddle. This will spread to give you a cake around 8 – 10cm in diameter. Feel free to make them larger if you wish (you’ll just wind up with fewer oatcakes). Be warned, including the blueberries seems to make these unevenly shaped cakes but clearly their appearance doesn’t affect their flavour (and who seriously wants to be messing around with perfect circles at breakfast time?). When you see little bubbles rising and bursting on the surface of the oatcakes it’s time to flip them over. Leave them for a minute or two to finish cooking then remove them from the griddle. Keep the oatcakes warm in a low oven, covered with foil to prevent them drying out, while you use up the rest of the batter. Serve warm with a thick slice of the cinnamon maple butter melting on top.