There's a strange wheezing sensation going on in my lungs.
It's called Bronchitis and I've been well and truly struck down by the bugger.
I've spent days cooped up, coughing and spluttering under a fortress of blankets, reading book after book, watching film after film, guzzling Lucozade by the gallon and exceeding the recommended daily intake of Strepsils easily by ten.
The doctor's orders were "strong antibiotics and rest."
I think he might have forgotten to mention one more remedy.
These are my Poorly Pancakes and they happen to be the only thing I look forward to whilst I'm feeling under the weather.
Not only are they deliciously fluffy and gluten free, they're also high in Vitamin K and full of antioxidants which boost the immune system and protect your ticker.
Exactly what you need when you're a poorly panda.
(Especially as they're also painful easy and ready to go in under ten minutes flat.)
The speedy secret behind my pancakes is all thanks to Nigella. I've kept a jar of her Homemade Instant Pancake Mix in my cupboard for as long as I can remember.
It lasts forever, takes no time at all to throw together and makes four batches worth of the fluffiest American pancakes known to mankind!
In a big jar, sift in:
4 cups of plain flour (I use a regular gluten free blend)
3 tbsp baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
3 tbsp caster sugar
(1 tsp Xantham Gum if using gluten free flour)
To make four thick pancakes, enough for two people, all you need is:
1 cup full of your ready made pancake mix
1 big knob melted butter
1 cup of milk
1 egg
And for the syrup:
1 pack of fresh blueberries
200ml good quality maple syrup
Okay. Take one cup of your pancake mix and add it to a large mixing bowl.
Pour in your milk...
Crack in an egg...
Melt your butter in a saucepan and throw that in too...
And give it a whisk!
If you're lazy like me you'll use an electric handheld instead of a wooden spoon. If not, then take the day off. These and Poorly Pancakes, after all.
You should be left with a firm, thick, creamy batter.
Give it a few minutes to rest and get your blueberry syrup ready.
On a low heat, add your blueberries to a saucepan.
Pour in the maple syrup, just enough to cover the berries.
It keeps well and can be used for drizzling over ice cream and porridge later on in the week when you're feeling back to your best.
Whilst that gently bubbles away, heat a large, oiled frying pan and fill a small pancake sized disk with your batter.
After a couple of minutes, release your pancake, flip it over and repeat.
A few minutes on each side should do the trick. If you've made them extra thick you can double check they're ready by gently pressing with a spatula. If any batter seeps from the sides, give them a little bit longer.
Keep them covered until you're ready to serve.
When the syrup turns deep purple and most of the blueberries have popped, pour it into a jug and put it on the table, ready for your pancakes.
Stack 'em up high and get drizzling!
Wriggle under your duvet in fluffy socks and whack on a series of Homeland.
Maybe being poorly isn't so crepe after all.
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