Extra Fluffy Blueberry Pancakes
fromrecipetineats.comwww.recipetineats.com/fluffy-blueberry-pancakes
Recipe video above. I like to make my blueberry pancakes a little thicker and fluffier than plain pancakes because the blueberries kind of weighs the batter down. To do this, use baking soda (bi-carb) to make them rise plus a smidge of vinegar which gives the baking soda a kick start. Don't worry, you can't taste it! Use fresh or frozen blueberries (don't thaw).
Ingredients
Instructions
Pancake Batter
Whisk Dry ingredients.
Add Wet ingredients, whisk until just incorporated. Stir through blueberries.
Cook
Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove).
Dollop a heaped 1/4 cup into the skillet, quickly nudge into a circle about 10 - 12 cm / 4-5" wide (smaller = thicker). (Note 4)
Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden.
Flip with confidence. Cook a further 1 minute - poke centre, should spring back, underside should be golden.
Keep warm & serve
Transfer to rack and keep warm in 100C/200F oven in single layer (do not stack). Or get 2 pans going (won't need to keep warm)
Repeat with remaining batter, using extra butter as required.
Serve with copious amounts of maple syrup and softened butter.
Nutrition
- Calories
- 186 kcal
- Carbohydrate Content
- 29 g
- Protein Content
- 4 g
- Fat Content
- 5 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 39 mg
- Sodium Content
- 107 mg
- Fiber Content
- 1 g
- Sugar Content
- 8 g
- Serving Size
- 1 serving
