Pancakes with Blueberries and Nut Crumble Recipe
This breakfast looks like dessert: fluffy pancakes with blueberries, topped with a crunchy crumble made from nuts and sugar. In the USA, such indulgent pancakes often appear on weekends, when there’s time for leisurely frying and second helpings. It’s something between a pancake and a small skillet cake.
United States
Difficulty: Easy
🌅
Breakfast
🍿
Snack
🍰
Dessert
🌿
Mild
Sweet
Warming
Nutty
Filling
Crunchy
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
3
Ingredients
- wheat flour - 180 g
- baking powder - 2 teaspoons
- sugar - 2 tablespoons
- salt - 0.25 teaspoons
- milk at room temperature - 220 ml
- egg large - 1 piece
- melted butter slightly cooled - 30 g
- fresh or frozen blueberries - 120 g
- walnuts finely chopped - 40 g
- brown sugar for the crumble - 2 tablespoons
- ground cinnamon for the crumble - 0.5 teaspoons
- butter soft, for the crumble - 20 g
- vegetable oil for frying - 1 tablespoon
- maple syrup or honey for serving
Main Ingredient:
wheat flour
Preparation
- In a bowl, mix the flour, baking powder, sugar, and salt. In a second bowl, whisk the egg with the milk and melted butter.
- Pour the wet ingredients into the dry and briefly mix with a spoon just until combined – small lumps can remain; the important thing is not to overmix.
- If you’re using frozen blueberries, do not thaw them beforehand. Gently fold the blueberries into the batter, trying not to crush them.
- Prepare the crumble: in a small bowl, combine the chopped nuts, brown sugar, cinnamon, and soft butter. Rub together with your fingers until small clumps form.
- Heat a non-stick pan over medium heat and lightly brush it with oil. When the pan is hot, reduce the heat to medium-low.
- Spoon portions of batter onto the pan, about 2 tablespoons per pancake, forming circles. Sprinkle each pancake with a teaspoon of the nut crumble on top.
- Cook for 2–3 minutes, until small bubbles appear on the surface and the edges start to set. Carefully flip and cook for another 2 minutes, until the bottom is golden and the center springs back when lightly pressed.
- Keep the cooked pancakes covered (for example, under aluminum foil) in a warm oven set to 60–70°C until you’ve fried the whole batch. Serve drizzled with maple syrup or honey.
Storage
In fridge:
2 days
Freezing:
Yes
Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat in a dry pan or in the oven so the crumble stays crunchy, then add fresh fruit and syrup just before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
