American Blueberry Pancakes

Blueberry pancakes are delicious with their golden brown crust, light batter, and rich, juicy flavor from the blueberries. Serve them with maple syrup. This recipe makes 8 pancakes with a diameter of 10 cm.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 130 g Flour, Wheat, bread flour

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • 2 spoons Sugar, white

  • 1 piece Egg, fresh

  • 240 ml Milk, whole milk

  • 40 g Butter, unsalted

  • 150 g Blueberry, raw

  • 30 g Butter, unsalted

Steps

  1. Sort the blueberries, wash them, and drain. Place a small pot with butter on the stove and melt it slowly over low heat. Remove the pot from the heat. In a large bowl, mix the flour, baking powder, salt, and sugar. In another bowl, whisk the egg with a hand whisk and slowly pour in the milk and melted butter while mixing. Mix everything well to form a uniform mixture. Make a well in the center of the dry ingredients and pour in the egg mixture. Mix until you get a smooth batter without lumps. Let the batter rest for 30 minutes.

  2. Place a larger pan on the stove and heat it. Add a piece of butter to the heated pan and wait for it to melt. Tilt the pan to evenly coat it with butter. Using a ladle, pour about 60 ml of batter into the pan. Shape the batter into a smaller pancake with a diameter of 10 cm. Sprinkle blueberries over the pancake. After 3 minutes, the bottom of the pancake will be golden brown, and bubbles will start to appear on the top. Flip the pancake using a spatula. Cook the pancake on the other side for 2 minutes. Repeat this process to cook all 8 pancakes. Keep the cooked pancakes on a warmed plate covered with a lid.

  3. Once all the pancakes are cooked, place them on a serving plate and serve immediately with maple syrup or jam.

Nutrition Information (Per 100g)

  • Calories: 245.94 kcal
  • Fat: 9.26 g
    • Saturated Fat: 5.22 g
  • Carbohydrates: 33 g
    • Sugars: 8.55 g
  • Protein: 5.22 g
  • Fiber: 1.19 g

Advice

The pancake batter can be prepared in advance. It will keep in the refrigerator in a covered container for up to 24 hours. If you place multiple pans on the stove, you can cook several pancakes at the same time.