Name: Blueberry Pancakes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 2 tsp baking powder; 1/4 cup (55 g) sugar; 2 eggs; 2 cups (500 ml) milk; 1 tsp (5 ml) vanilla extract; 1 1/4 cups (190 g) fresh blueberries, or frozen blueberries, thawed; Butter, for cooking

Ingredients

- 2 cups (300 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/4 cup (55 g) sugar
- 2 eggs
- 2 cups (500 ml) milk
- 1 tsp (5 ml) vanilla extract
- 1 1/4 cups (190 g) fresh blueberries, or frozen blueberries, thawed
- Butter, for cooking

Preparation

- In a bowl, combine the flour and baking powder. Add the sugar, eggs, milk and vanilla. Whisk until smooth.
- If the blueberries are fresh, fold them into the batter. If they are frozen and thawed, add them to the pan when you cook the pancakes.
- In a non-stick skillet over medium heat, melt a little butter. Pour ¼ cup (60 ml) of batter and spread it, tilting the skillet to obtain a 6-inch (15 cm) pancake. If using frozen and thawed blueberries, scatter 1 tbsp of blueberries over each pancake. Cook for 2 minutes on each side. Stack them in a warm oven as you go.
- Serve the pancakes with maple syrup, if desired.

Blueberry Pancakes

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Ingredients

Preparation

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