How To Make Blueberry Pancakes
Best pancakes I’ve ever made! Super basic, Soft and fluffy on the inside, soaked through with maple syrup and melted butter. And that moment when you bite into a warm blueberry and it bursts in your mouth
RECIPE TIPS
You can use frozen blueberries if you let them thaw in the fridge overnight. They will be juicier than fresh berries, so add them to the batter carefully.
RECIPE INGREDIENTS
Self-raising flour
Baking powder
Ground cinnamon (optional)
Buttermilk
Large free-range eggs, separated
Butter, melted, plus a small knob for frying
Vanilla extract
Blueberries, plus extra to serve
DIRECTIONS ON HOW TO MAKE BLUEBERRY PANCAKES
Sift and mix the flour, baking powder, cinnamon, if using, and salt in a large bowl. In a separate bowl, add the buttermilk, egg yolks, melted butter and vanilla and whisk. In a separate, clean glass bowl, whisk the egg whites until stiff peaks form.
Gradually, Pour the buttermilk mixture into flour mixture and whisk. Add a large spoonful of the egg whites and fold in with a metal spoon to loosen the batter a little.
Stir in the rest of the egg whites, preserving as much of the air as possible, until you have a fluffy, bubbly batter.
Heat a frying pan over a medium heat and add a little butter. Pour one and a half ladlefuls of batter into the pan.
Sprinkle a large handful of blueberries over the pancake.When the pancake has browned on the bottom and is firm enough to flip, turn it over quickly and cook for another minute on the other side. Transfer to a plate. Repeat with the rest of the batter and blueberries.
Serve with golden or maple syrup and the rest of the blueberries.
HERE ARE MORE PANCAKE RECIPES YOU CAN ENJOY TOO
BUTTERMILK PANCAKE WITH CRISPY BACON
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
How To Make Blueberry Pancakes
Ingredients
- Self-raising flour
- Baking powder
- Ground cinnamon optional
- Buttermilk
- Large free-range eggs separated
- Butter melted, plus a small knob for frying
- Vanilla extract
- Blueberries plus extra to serve
- Maple syrup
Instructions
- Sift and mix the flour, baking powder, cinnamon, if using, and salt in a large bowl. In a separate bowl, add the buttermilk, egg yolks, melted butter and vanilla and whisk. In a separate, clean glass bowl, whisk the egg whites until stiff peaks form.
- Gradually, Pour the buttermilk mixture into flour mixture and whisk. Add a large spoonful of the egg whites and fold in with a metal spoon to loosen the batter a little.
- Stir in the rest of the egg whites, preserving as much of the air as possible, until you have a fluffy, bubbly batter.
- Heat a frying pan over a medium heat and add a little butter. Pour one and a half ladlefuls of batter into the pan.
- Sprinkle a large handful of blueberries over the pancake.When the pancake has browned on the bottom and is firm enough to flip, turn it over quickly and cook for another minute on the other side. Transfer to a plate. Repeat with the rest of the batter and blueberries.
- Serve with golden or maple syrup and the rest of the blueberries.