Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook until bubbles form on the surface of the pancake and the edges begin to dry, about 2-3 minutes.
8. Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
9. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Fiber: 1g
Sugar: 6g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Frozen blueberries can be substituted for fresh blueberries.
- Almond milk or soy milk can be substituted for milk.
- Coconut oil or vegetable oil can be substituted for butter.
Variations:
- Add lemon zest to the batter for a lemon-blueberry pancake.
- Top with whipped cream and additional blueberries for a decadent treat.
- Substitute other fruits such as strawberries or raspberries for the blueberries.
Tips and tricks:
- Do not overmix the batter as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pancakes in the microwave for 30 seconds or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with additional blueberries and a drizzle of maple syrup.
Garnishes:
Fresh blueberries, whipped cream, powdered sugar
Pairings:
Coffee, orange juice, bacon, sausage
Suggested side dishes:
Scrambled eggs, hash browns, fruit salad
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.
- Store leftover pancakes in the refrigerator and discard if they have been left out at room temperature for more than 2 hours.
Food history:
Pancakes have been a breakfast staple for centuries and can be traced back to ancient civilizations such as the Greeks and Romans.
Flavor profiles:
Sweet, tart, and buttery
Serving suggestions:
Serve warm with maple syrup and butter.
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