Pancakes with Blueberries and Almond Crumble Recipe
This breakfast looks like dessert: fluffy American-style pancakes with juicy blueberries inside and a crunchy almond crumble on top. In the USA, such rich pancakes often appear on weekends, when there’s time for a relaxed, long family breakfast. The taste is a bit like a cross between pancakes, yeast cake, and a fruity crumble.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- wheat flour - 200 g
- baking powder - 8 g
- sugar - 30 g
- salt - 1 pinch
- milk - 250 ml
- egg - 1 piece
- butter - 40 g
- blueberries - 120 g
- almonds - 30 g
- sugar - 25 g
- wheat flour - 25 g
- butter - 20 g
- oil - 2 tablespoons
- maple syrup - 40 ml
Main Ingredient:
wheat flour
Preparation
- Put 200 g of flour, baking powder, 30 g of sugar, and a pinch of salt into a bowl and mix with a spoon.
- In another bowl, whisk the egg with the milk, then pour in the melted, slightly cooled butter and mix.
- Combine the wet and dry ingredients, mixing briefly just until combined – the batter can have small lumps; the important thing is that there is no dry flour left.
- Gently fold in the blueberries with a spoon, trying not to crush them, especially if they are defrosted.
- Prepare the crumble: in a small bowl, add 25 g of flour, 25 g of brown sugar, and flaked almonds, then add cold butter cut into small cubes.
- Rub the crumble ingredients between your fingers until small clumps form, resembling wet sand with pieces of almonds; place the bowl in the fridge for 5 minutes.
- Heat a pan with a little oil over medium heat; when a drop of batter starts to sizzle lightly right away, the pan is ready.
- Spoon portions of batter onto the pan, about 2 tablespoons per pancake, flattening them slightly; immediately sprinkle the top with a thin layer of crumble.
- Fry the pancakes for about 2–3 minutes, until lots of small bubbles appear on the surface and the edges start to set, then flip to the other side.
- Fry for another 2–3 minutes, until the bottom is golden and the crumble is lightly browned and crisp; transfer to a plate and keep covered.
- Serve immediately, drizzled with maple syrup and optionally sprinkled with extra blueberries.
Storage
In fridge:
2 days
Freezing:
Yes
Usmażone pancakes przechowuj w lodówce w zamkniętym pojemniku do 2 dni, podgrzewaj na suchej patelni lub w piekarniku. Możesz je też zamrozić w pojedynczej warstwie, a potem przełożyć do woreczka i podgrzewać bez rozmrażania w piekarniku lub tosterze.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
