American Blueberry Pancakes
American Blueberry Pancakes. Truly a gift from the gods, these breakfast pancakes not only contain one of 15 SUPERFOODS, they are also so good and so filling.
This recipe from King Arthur Baking, is perfect every time. We halve the recipe often- it can be a lot of food for two people, and so many recipes don’t halve well, but this American Blueberry Pancake recipe is perfect every time. This recipe calls for vanilla extract and sugar- both of which we omit and did not include in the recipe below. Mainly because we’re not keen on sweet pancakes, and since we use real butter and full-fat milk, we don’t really need to add anything extra.
Blueberries are believed to have one of the highest antioxidant levels of all common fruits and vegetables. They add texture and flavour, are low in calories, and are incredibly good for you. They are one of the most nutrient-dense berries, and are extraordinarily healthy and nutritious. They boost your heart health, brain function, and are high in two antioxidants — vitamin C and anthocyanin — that may help your body build more collagen, a protein that gives your skin structure and plumpness. Blueberries are rich in calcium, iron, magnesium, phosphorus, manganese, zinc, and vitamin K; these nutrients, in tandem with exercise and an overall healthy diet, are key for bone health. [1] These little bundles of goodness can also delay age-related eye problems, boost immunity and reduce muscle soreness after a strenuous exercise or activity. WOW!
What’s more, they’re sweet, colorful and easily enjoyed either fresh or frozen. These American Blueberry Pancakes should be on your menu regularly.
Enjoy
American Blueberry Pancakes
Equipment
- Electronic digital scales
- Large Mixing bowl
- Whisk optional
- Griddle or a large frying pan
- Spatula
- Ladle optional
Ingredients
- 2 Large Free Range Eggs
- 227 ml Milk [ 1 cup] I use whole milk
- 43 grams Melted Butter [ 1 1/2 ounces]
- 180 grams All Purpose Flour [ 1 1/2 cups]
- 3/4 teaspoon Table Salt
- 2 teaspoon Baking Powder
- 85 grams Blueberries [3/4 cup] Fresh or Frozen
Instructions
- Whisk the eggs and milk until light and foamy- about 3 minutes. Stir in the melted butter.
- Sift the flour and baking powder and add the salt. Add the dry mixture to the wet mixture, stirring just to combine. A few lumps are okay. Set the batter aside to rest for a couple of minutes and add some additional milk if it is a little too thick.
- Heat a griddle to 175c [350F]. If you don't have a griddle, heat a large frying pan over medium heat. Lightly grease the griddle or fry pan. When it is hot enough, a drop of water will skitter across the surface, evaporating immediately.
- Drop the batter onto the prepared griddle or pan [see note 1]. sprinkle 1 tablespoon [more or less depending on your preference] berries atop each pancake.
- Cook the cakes until they are golden brown on the bottom, about 2 minutes,. Flip them over with a spatula and cool until the other side is golden, about 2 to 2 1/2 minutes.
- Serve the pancakes immediately. Or transfer to a platter, cover and keep warm in a moderately low oven - 90C or 200F.Enjoy with butter and maple syrup.
