Pancakes with Blueberries and White Chocolate Recipe
These pancakes are an American-style breakfast in dessert form: fluffy little cakes packed with blueberries and chunks of white chocolate. The sweetness of the chocolate mixes with the light tartness of the fruit, so they’re not cloying. They’re perfect for a lazy weekend when you’re in the mood for something more “festive” than plain sandwiches.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
Ingredients
- wheat flour - 220 g
- baking powder - 2 teaspoons
- sugar - 30 g
- salt - 0.25 teaspoons
- milk - 250 ml
- egg - 1 piece
- butter melted - 40 g
- blueberries - 120 g
- white chocolate - 60 g
- oil - 2 tablespoons
- maple syrup - 40 ml
Main Ingredient:
wheat flour
Preparation
- In a bowl, mix the flour, baking powder, sugar, and salt until well combined.
- In a second bowl, whisk the egg with the milk and melted, slightly cooled butter until the mixture is smooth.
- Pour the wet ingredients into the dry and gently mix with a spoon or whisk just until combined – the batter can have small lumps; the important thing is not to overmix.
- Chop the white chocolate into small pieces, rinse the blueberries and pat them dry with a paper towel. Add both to the batter and fold in very gently.
- Heat a pan over medium heat and lightly grease it with oil. When the pan is well hot, spoon portions of batter onto it, about 2 tablespoons per pancake, leaving some space between them.
- Cook the pancakes for about 2–3 minutes on the first side, until small bubbles appear on the surface and the edges start to set. Flip with a wide spatula and cook another 1.5–2 minutes, until the other side is golden.
- Transfer the cooked pancakes to a plate and cover with a cloth so they don’t cool down too quickly. Serve immediately, 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 or freeze them in a single layer, then transfer to a bag. Reheat in a dry pan or in the oven until warmed through.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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