I am a couple of days late for Shrove Tuesday, the annual day when Twitter and Facebook come alive with pancakes – as well as being a day to celebrate before the austerity of your Lenten sacrifices, if you’re into that sort of thing. Like a good Church of England girl, I dutifully made pancakes on Tuesday night – and it is this blueberry, lemon and coconut extravaganza that I’ll be sharing here. We had them for dinner, even though is probably best served as a dessert. But we’re both 44 years old, we both moved out of our parents’ homes quite some time ago, and if we want to have sweet pancakes for dinner, we damn well will. Hell, you don’t even have to reserve pancake consumption for Shrove Tuesday. What a miserable existence that would be. Pancakes are one of the rare dishes that works equally well for breakfast, lunch and dinner so nobody should feel restricted by archaic religious instruction.
With this recipe, the batter can be used for sweet or savoury pancakes. You can make up the batter, let it rest and then make the blueberry and lemon accompaniments – and then cook the pancakes and assemble it all to serve. Or make the batter and use it as a base for whatever pancakes take your fancy.