Pancakes with Blueberries and Maple Syrup Recipe
These pancakes are thick, soft little cakes packed with juicy blueberries and drizzled with maple syrup. In the USA, this kind of breakfast is associated with a lazy Sunday when nobody is in a hurry. They’re somewhere between Polish racuchy and crêpes, but fluffier and more “breakfasty”.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- wheat flour - 200 g
- baking powder - 2 teaspoon
- sugar - 25 g
- salt - 0.25 teaspoon
- milk - 250 ml
- egg - 1 piece
- butter - 30 g
- blueberries - 120 g
- vegetable oil - 2 tablespoon
- maple syrup - 80 ml
Main Ingredient:
wheat flour
Preparation
- In a bowl, mix together the flour, baking powder, sugar, and salt.
- In a second bowl, combine the milk, egg, and melted, slightly cooled butter, stirring with a fork until blended.
- Pour the wet ingredients into the dry and gently mix with a spoon just until combined – if there are a few small lumps, that’s fine; do not overmix the batter.
- Add the blueberries to the batter (if using frozen, do not thaw them first) and fold in very gently.
- Heat a pan over medium heat, add a little oil, and spread it over the whole surface.
- Spoon portions of batter onto the pan, forming small pancakes about 8–10 cm in diameter.
- Cook for 2–3 minutes, until small bubbles appear on the surface and the edges start to set slightly.
- Flip the pancakes and cook for another 1.5–2 minutes, until golden and springy to the touch.
- Transfer the cooked pancakes to a plate and keep them covered with a cloth so they don’t cool down while you fry the rest.
- Serve immediately, drizzled with maple syrup and, if you like, sprinkled with extra blueberries.
Storage
In fridge:
2 days
Freezing:
Yes
Usmażone pancakes przechowuj w lodówce w zamkniętym pojemniku. Możesz je podgrzać na suchej patelni lub w tosterze. Nadają się też do mrożenia w pojedynczych warstwach, oddzielonych papierem do pieczenia.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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