ReceptnaptárAmerican blueberry pancakes
The blueberry pancake is a staple of the American breakfast: a thick, soft, slightly cake-like pancake in which the blueberries burst as they cook and leave purplish, tangy pockets.
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Ingredients
Method
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- In a large bowl mix the flour, sugar, baking powder and salt.
- In another bowl whisk together the milk, egg and melted butter.
- Pour the wet mixture into the dry ingredients and mix only until just combined; the batter should stay slightly lumpy. Rest for 5 minutes.
- Heat a non-stick frying pan over medium heat and grease with butter.
- Pour in a ladleful of batter per pancake and scatter a few blueberries on top; cook for 2-3 minutes until the surface bubbles and the edges set.
- Flip and cook for 1-2 minutes more; serve warm with maple syrup.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't stir the blueberries into the batter; scatter them on the batter in the pan so they don't turn the whole thing purple.
- Frozen blueberries don't need to be thawed; scatter them straight onto the batter.
- If the batter is too thick, thin it with a little milk; if too thin, add a little flour.
- Finished pancakes keep warm on a rack in a 90 °C oven.
Frequently asked questions
Why do they go dark outside and stay raw inside?
The pan is too hot; cook over medium or slightly lower heat.
Can the blueberries be replaced?
Yes, raspberries, blackberries, banana or chocolate chips are also delicious.
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More american ideas
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- Gingerbread pancakes with coffee
- Blender cottage cheese pancakes
- Oven-baked skillet pancake
- French toast with maple syrup
- Cinnamon apple oatmeal
- Ham and cheese breakfast egg muffins
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