Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon almond extract
- 1/2 cup fresh blueberries
- 1/4 cup sliced almonds
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowls
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another mixing bowl, whisk together the milk, egg, melted butter, and almond extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in the blueberries and sliced almonds.
5. Heat a non-stick griddle or skillet over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
8. Flip the pancake and cook until golden brown, about 1-2 minutes.
9. Repeat with remaining batter.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 130
- Fat: 5g
- Carbohydrates: 18g
- Protein: 3g
- Fiber: 1g
- Sugar: 6g
Substitutions for ingredients:
- Almond extract can be substituted with vanilla extract.
- Fresh blueberries can be substituted with frozen blueberries.
Variations:
- Add 1/4 cup of shredded coconut to the batter for a tropical twist.
- Substitute the blueberries with raspberries or strawberries.
- Add 1/4 cup of chocolate chips to the batter for a decadent treat.
Tips and tricks:
- Do not overmix the batter to avoid 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 the pancakes with whipped cream and fresh blueberries.
- Dust the pancakes with powdered sugar.
Garnishes:
- Fresh blueberries
- Sliced almonds
- Whipped cream
Pairings:
- Serve with a side of bacon or sausage.
- Enjoy with a cup of coffee or tea.
Suggested side dishes:
- Scrambled eggs
- Fresh fruit salad
- Hash browns
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 avoid any risk of foodborne illness.
Food history:
- Pancakes have been around for centuries and are enjoyed all over the world. They are often associated with breakfast but can be enjoyed any time of day.
Flavor profiles:
- These Blueberry-Almond Pancakes are sweet, nutty, and fruity.
Serving suggestions:
- Serve these pancakes for breakfast, brunch, or even dessert.
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