Blueberry pancakes
Blueberry pancakes - a delicious and healthy breakfast
Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Servings: 4 servings (approximately 8 pancakes)
Blueberry pancakes are an excellent choice for a quick breakfast to start your day with energy. These fluffy pancakes are a perfect combination of the sweetness of blueberries and a soft texture, and they are very easy to make. Whether you serve them plain or with a generous topping of maple syrup, these pancakes will surely become your favorites.
Ingredients:
- 200 g flour
- 30 g sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 250 ml milk
- 30 g melted butter (plus extra for frying)
- 150 g fresh blueberries (or frozen)
Step 1: Preparing the batter
Start by melting 30 g of butter in a small saucepan over low heat. Once melted, let it cool slightly, then add the milk. Mix well to combine the two ingredients. This combination of butter and milk will give the pancakes a rich flavor and a velvety texture.
Step 2: Mixing the dry ingredients
In a large bowl, sift the flour, baking powder, baking soda, salt, and sugar. Sifting the dry ingredients helps prevent lumps and ensures an even distribution of leavening agents, making the pancakes fluffier.
Step 3: Mixing the wet ingredients
In another bowl, crack the two eggs and beat them well using a mixer or a whisk. Add the milk and butter mixture, stirring continuously until you achieve a smooth batter. Make sure the eggs are well incorporated, as they are essential for the final structure of the pancakes.
Step 4: Combining the ingredients
Add the wet ingredient mixture to the dry ingredients, stirring with a spatula or wooden spoon. Do not overmix - it's important to leave some lumps for a fluffy texture. Finally, gently fold in the blueberries, being careful not to crush them.
Step 5: Cooking the pancakes
Heat a non-stick skillet over medium heat and add a little butter. When the butter has melted and starts to sizzle, pour a ladle of batter into the skillet for each pancake. Cook each pancake for 2-3 minutes, until bubbles appear on the surface, then flip it with a spatula and cook for another 1-2 minutes on the other side, until golden.
Step 6: Serving
Serve the pancakes warm, with a drizzle of maple syrup, honey, or Greek yogurt. You can also add a handful of fresh blueberries on top for extra flavor and color. Another delicious suggestion is to serve them with a dusting of powdered sugar and a few mint leaves for an elegant touch.
Practical tips:
- If using frozen blueberries, do not thaw them before adding to the batter to avoid excessive coloring of the pancakes.
- You can substitute blueberries with other berries, such as raspberries or blackberries, for an interesting variation.
- Remember that pancakes can be stored in the refrigerator and reheated in the oven or microwave, making them ideal for a quick breakfast on busy days.
Enjoy these blueberry pancakes, which are not only delicious but also easy to make! Turn every morning into a celebration of flavor!
Melt 30 g of butter and mix it with milk. Put the eggs in the mixer bowl, add salt and sugar, and mix very well. Gradually pour in the milk, then the flour (which has been mixed with baking powder) and alternate until finished. Add the blueberries. Heat a non-stick pan well, grease it with a little butter, and pour about a quarter of a ladle of the mixture. When holes start to form, flip the pancake and let it brown on the other side. Separately, from 200 g of frozen strawberries, the juice of one lemon, and sugar, I passed everything through a sieve and boiled it a little more. Enjoy your meal! The Blueberry Pancakes recipe was suggested by Mariette on the recipe forum. Other pancake recipes can be found here: Oven pancakes with apricot jam, Dutch pancakes, cheese pancakes.
Ingredients: flour-350 g, raw sugar-3 tablespoons, baking powder-2 teaspoons, vanilla sugar-one packet, salt-half a teaspoon, eggs-3 pieces, milk-450 ml, butter-80 g, frozen blueberries-200 g
