Recipes>Blueberry Recipes
American Blueberry Pancakes
by DK Publishing from Step-by-Step Baking
Easy
Makes 30
It couldn’t be easier to enjoy warm, fluffy pancakes for breakfast with this recipe for American Blueberry Pancakes from DK’s Step-by-Step desserts cookbook.
Discover more delicious Blueberry recipes
From moreish muffins to fluffy pancakes
From the book
Step-by-Step Baking
DK Publishing
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Introduction
This delicious recipe and how-to video guide means you can make gorgeous blueberry pancakes like a pro. Dropping the blueberries on top of the half-cooked pancakes stops the juice leaking out into the pan and burning.
Tags
Ingredients
| 30g (1oz) | unsalted butter, plus extra for frying and to serve |
|---|---|
| 2 | large eggs |
| 200g (7oz) | self-raising flour |
| 1 tsp | baking powder |
| 40g (1¼oz) | caster sugar |
| 250ml (8fl oz) | milk |
| 1 tsp | vanilla extract |
| 150g (5½oz) | blueberries |
| maple syrup, to serve |
Method
Melt the butter in a small saucepan and set aside to cool.
Crack the eggs into a small bowl and lightly beat with a fork until combined
Sift the flour and baking powder into a bowl, lifting the sieve high above to aerate the flour.
Stir in the sugar until evenly mixed with the flour, so each pancake will be equally sweet.
In a jug, lightly beat together the milk, eggs, and vanilla extract until well blended.
With a spoon, form a well in the centre of the dry ingredients.
Pour a little of the egg mixture into the well and start to whisk it in.
Wait until each addition of egg mixture has been incorporated before whisking in more.
Finally, whisk in the melted butter until the mixture is entirely smooth.
Melt a knob of butter in a large, non-stick frying pan over a medium heat.
Pour 1 tablespoon of the batter into the pan, to form a round pancake.
Continue to add tablespoons of batter, leaving space between for them to spread.
As they begin to cook, sprinkle a few blueberries over the uncooked surface.
They are ready to turn when small bubbles appear and pop, leaving small holes.
Turn the pancakes over carefully with a palette knife.
Continue to cook for 1–2 minutes until golden brown on both sides and cooked.
Remove the pancakes from the pan, and drain briefly on kitchen paper.
Place the pancakes on a plate and transfer to a warm oven.
Wipe out the frying pan with kitchen paper, and add another knob of butter.
Repeat for all the batter and wipe between batches. The pan should not get too hot.
Remove the pancakes from the oven. Serve warm in piles, with butter and maple syrup
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Ingredients
Method
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