Blueberry Pancakes
with maple syrup
You'll need: Frying Pan
Thick, fluffy and packed with blueberries that make little purple explosions in the pan. The batter is allowed to stay lumpy – thorough stirring is the enemy here.
Ingredients for 3 servings
- For the batter
- 250 gPlain flour (type 405)
- 2 tspBaking powder
- 2 tbspSugar
- 1 pinchSalt
- 2Eggs
- 300 mlMilk (3.5% fat)
- 40 gButter, melted
- For frying & serving
- 200 gBlueberries, fresh or frozen
- 1 tbspButter, for frying
- 4 tbspMaple syrup
Contains: Gluten, Eggs, Milk
Method
Step 1: Mix the flour, baking powder, sugar and salt in a bowl.
Step 2: Whisk the eggs, milk and melted butter, add to the dry ingredients and stir only briefly – a few lumps are fine. Leave to rest for 5 minutes.
Timer: 5 min
Step 3: Brush a frying pan thinly with butter over a medium heat. Add a small ladle of batter per pancake and scatter a few blueberries on top.
Step 4: Fry until bubbles form and the edges look matt, about 2 minutes. Then flip and cook for 1 more minute.
Timer: 2 min
Step 5: Keep the finished pancakes warm in the oven at 60 °C until all the batter is used up.
Step 6: Serve stacked with the remaining blueberries and maple syrup.
Tips
- Only scatter the blueberries onto the batter in the pan – stirred into the batter, they turn everything greyish purple.
- The first pancake never looks good. That's a law of nature – and it belongs to the cook.
Swaps
- Frozen blueberries work just as well – just don't thaw them.
- Instead of milk: buttermilk, which makes them even fluffier.
Storage
Leftover pancakes can be frozen and crisped up again in the toaster.
Nutrition per serving
| Calories | 669 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 97 g |
| Fat | 23 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: Shared Food · CC0
