Blueberry Pancakes with Cream (Print Version)
# Ingredients:
→ Pancake batter
01 -
200 g all-purpose flour
02 -
2 tsp baking powder
03 -
1/4 tsp salt
04 -
1 tbsp granulated sugar
05 -
300 ml milk
06 -
1 large egg
07 -
2 tbsp melted butter
08 -
1/2 cup fresh blueberries
→ Toppings
09 -
Whipped cream
10 -
Additional fresh blueberries
11 -
Maple syrup
# Instructions:
01 -
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
02 -
In a separate bowl, whisk together the milk, egg, and melted butter. Slowly pour the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing; the batter should have some lumps.
03 -
Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
04 -
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.
05 -
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
06 -
Stack pancakes on a serving plate. Top with whipped cream, fresh blueberries, and a drizzle of maple syrup. Serve warm.
# Notes:
01 -
For fluffier pancakes, let the batter rest for 5 minutes before cooking.