American Blueberry Pancakes
Easy, perfect blueberry pancakes every time
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.
Notes
Note 1. I use a small soup ladle for even consistency