Blueberry pancakes for breakfast
Today I’m sharing a delicious blueberry pancake recipe, which is perfect for breakfast or relatively leisurely mornings during your weekend.
Note: I did it the other way around, with frozen berries. Apart from the fact that the pancakes had some purple/blue streaks, they still tasted perfect.
But before we get through the recipe, let’s get caught up.
If you read a little about the history of pancakes, you’ll understand that pancakes were invented over 30,000 years ago. Back then, they only used wheat flour, olive oil, honey, and curdled milk.
Not much has changed, though. It’s just the ingredients that are changed. To me, pancakes are one of the easiest things to make. Saying that I don’t think this recipe for blue pancakes will be complicated for you.
Blueberry pancake recipe
- 1 cup flour
- 3/4 cup milk
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 or 2 eggs
- 2 teaspoons baking flour
- 2 teaspoons white vinegar
- 2 teaspoons heated butter or cooking oil
- 1 cup fresh blueberries( or frozen)
Whisk together the flour, sugar, baking powder, and salt in a bowl. In a separate bowl, whisk together the egg, vinegar, and melted butter until well combined, then add the milk. Make some space in the center of the dry ingredients, pour the milk mixture into that hollow space, and whisk gently until the batter is just incorporated.
Now heat your pan. Let the batter rest for 5 minutes during this time.
Please make sure you heat over medium heat for 3-5 minutes. Brush the bottom of the pan with a bit of oil. Then, add the batter to the pan. Spread the berries evenly over the cooking batter. Fry until large bubbles form, about 2 minutes. Flip the pancakes and bake until golden brown on the second side, about 1 1/2 minutes longer. Repeat with the remaining batter, brushing the pan with oil between each pancake as needed.