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–+ servings

Blueberry pancakes

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Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 C (260 gr) all purpouse flour
  • 3 1/2 tsp (17.5 gr) baking powder
  • 1/2 tsp (2.5 gr) baking soda
  • 1/2 tsp (2.5 gr) salt
  • 1/4 C (50 gr) granulated white sugar
  • 2 eggs medium size
  • 1 1/2 C (360 ml) whole milk
  • 2 tsp (10 ml) vanilla extract
  • 2 tsp (10 ml) lemon juice or lime, natural
  • 2 C blueberries, fresh
  • Unsalted butter, for cooking

Method
 

  1. In a big bowl, sift together the flour, baking powder, baking soda and salt. Mix in the sugar using a fork.
  2. In a different bowl, mix the eggs, milk, butter, vanilla extract and lemon juice using a hand whisk for one minute until it is all well combined.
  3. Pour the egg and milk mixture into the flour one and beat for 30 seconds using a rubber spatula until you get a soft and smooth batter.
  4. Coat the blueberries in some extra flour and add in the blueberries and carefully fold them in.
  5. Place a big pan on the stove over medium heat with some butter for cooking. Once it is hot, pour about 1/2 to 3/4 C of pancake mixture on it to make a pancake.
  6. Cook the pancake for 2 minutes until the surface starts to form bubbles and it rises a little. Turn it over and cook for one more minute until it turns golden brown. Repeat this step with the rest of the batter to make about 12 pancakes.
  7. Serve the pancakes while still hot with some maple syrup or honey. Plus, you can eat these with some extra fresh blueberries or fruit.

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