Blueberry pancakes

Name: Blueberry pancakes
Total time: 25 min
Yield: 4
Ingredients: 200 g Plain flour; 2 tsp Baking powder; 2 tbsp Sugar; 1 pinch Salt; 300 ml Milk; 1 pcs Egg; 30 g Butter; 150 g Blueberries; Maple syrup

By Maxim
25 min
Easy

Breakfast

Calories: ≈ 345 kcal
Protein: ≈ 9 g
Fat: ≈ 11 g
Carbs: ≈ 53 g

Thick, fluffy American-style pancakes dotted with blueberries. Drop the berries on once the batter is in the pan, so they don’t sink or turn the batter purple.

Ingredients

4 servings

Plain flour200 g
Baking powder2 tsp
Sugar2 tbsp
Salt1 pinch
Milk300 ml
Egg1 pcs
Butter30 g
Blueberries150 g
Maple syrupto taste

Steps

1
Whisk the flour (200 g), baking powder, sugar and salt in a bowl.
2
In another bowl whisk the milk (300 ml), the egg and the melted butter, then pour into the dry ingredients and stir until just combined. A few lumps are fine.
3
Heat a non-stick pan over medium heat and brush it with a little butter.
4
Pour about 3 tablespoons of batter per pancake and scatter a few blueberries on top. Cook until bubbles appear, about 2 minutes, then flip and cook 1–2 minutes more.
5
Serve warm with maple syrup and the rest of the blueberries.