American Pancakes with Blueberries and Buttery Crumble Recipe
These pancakes are a “weekend” version of breakfast, because besides fluffy cakes you also get a crunchy, buttery crumble on top. In the US, richer pancakes like these often appear at lazy brunches when no one is in a hurry. The blueberries inside and the crisp topping are a bit like a cross between pancakes and a crumble dessert.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- wheat flour - 220 g
- baking powder - 2.5 teaspoons
- sugar - 2 tablespoons
- salt - 0.25 teaspoons
- milk at room temperature - 280 ml
- egg at room temperature - 1 piece
- butter melted, slightly cooled, for the batter - 40 g
- fresh or frozen blueberries - 120 g
- butter for the crumble, cold - 30 g
- wheat flour for the crumble - 40 g
- brown sugar for the crumble - 2 tablespoons
- vegetable oil for frying, more if needed - 1 tablespoon
Main Ingredient:
wheat flour
Preparation
- Make the crumble: put the flour and brown sugar into a bowl, add the cold butter cut into small cubes. Rub with your fingers until you get clumps resembling wet sand. Chill the crumble in the fridge while you prepare the batter.
- In a large bowl, mix the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk the egg with the milk, add the melted, slightly cooled butter, and mix.
- Pour the wet ingredients into the dry and stir briefly with a spoon or whisk just until combined. If there are a few small lumps of flour, that’s fine – don’t overmix, or the pancakes won’t be as fluffy.
- Gently fold the blueberries into the batter, trying not to crush them (do not thaw frozen blueberries beforehand).
- Heat a non-stick pan over medium heat and lightly grease it with oil.
- Spoon about 2–3 tablespoons of batter for each pancake. Immediately sprinkle 1–2 teaspoons of crumble on top of each pancake, pressing it down lightly.
- Cook for 2–3 minutes, until small bubbles appear on the surface and the edges start to set. Carefully flip the pancakes with a spatula and cook for another 1.5–2 minutes, until the other side is golden and the crumble is lightly crisp.
- Keep the finished pancakes covered (for example, in a low oven heated to 70–80°C) while you cook the rest of the batch.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover pancakes can be stored in the fridge for up to 2 days and reheated in a dry pan or toaster. For longer storage, freeze and reheat directly from frozen in a low oven or toaster.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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