Added by jenfuchigami | Sun 17 Mar 2013 @ 21:57
Sunday breakfast is a tradition in our house. It’s day when we slow things down to make a proper start of the day.
American style blueberry pancakes is a favorite. The pancakes are quick to make and the ingredients are items we usually have at hand.
Fluffy pancakes with sweet bursts of blueberries and drizzled with maple syrup – it doesn’t get much better…well except unless you add a side of streaky bacon!
Makes 6 pancakes, Serves 2 (If you’re really hungry, you could double the recipe)
1 cup (135g) plain flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons caster sugar
2/3 cup (135 ml) whole milk
1 large egg, lightly beaten
2 tablespoons melted butter (slightly cooled), plus extra for cooking
½ cup (70 grams) fresh blueberries*
*You can substitute frozen berries when in a pinch, but fresh is much better!
1. Mix dry ingredients together in a large bowl: flour, baking powder, salt and caster sugar.
2. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
3. Pour the milk mixture into the flour mixture and, using a fork, lightly whisk the ingredients together. Don’t worry about it being completely smooth, a few small lumps is fine. Add the blueberries and stir gently to incorporate the berries but keep the berries whole. The batter will be thick. Let the batter stand for a few minutes.
4. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it\'s melted, add 1/3 cup (80 ml) of batter. Depending on the size of your pan, you may be able to cook 2-3 pancakes at one time. Wait until the top of the pancake begins to bubble, and peak to make sure the bottom is golden brown and then turn it over and cook until the other side is golden brown and the pancake has risen.
5. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
6. Serve in a stack of 3 with maple syrup and extra butter spread on top.