Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1/2 cup fresh blueberries
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowls
- Whisk or electric mixer
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In another bowl, whisk together the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick griddle or skillet over medium heat.
6. Using a 1/4 cup measuring cup, pour the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook until golden brown.
8. Repeat with the remaining batter.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes approximately 8 pancakes
Nutritional information:
- Calories per serving: 150
- Total fat: 6g
- Saturated fat: 3.5g
- Cholesterol: 40mg
- Sodium: 440mg
- Total carbohydrates: 20g
- Dietary fiber: 1g
- Sugars: 4g
- Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Frozen blueberries can be substituted for fresh blueberries.
- Almond milk can be substituted for regular milk.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Substitute the blueberries for other fruits such as strawberries or raspberries.
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Do not overmix the batter as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with maple syrup.
- Top with whipped cream and fresh blueberries.
Garnishes:
- Fresh blueberries
- Whipped cream
- Maple syrup
Pairings:
- Bacon or sausage
- Scrambled eggs
- Fresh fruit
Suggested side dishes:
- Hash browns
- Toast
- Breakfast potatoes
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
- Pancakes have been around for centuries and are enjoyed in many cultures around the world.
Flavor profiles:
- Sweet, fluffy, and bursting with juicy blueberries.
Serving suggestions:
- Serve for breakfast or brunch.
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