Ingredients and Weight:
- 1 cup (120g) all-purpose flour
- 3 tablespoons (36g) granulated sugar
- 2 teaspoons (8g) baking powder
- 1/2 teaspoon (2g) baking soda
- 1/4 teaspoon (1g) salt
- 1 large egg
- 1 cup (240ml) milk
- 2 tablespoons (30ml) melted unsalted butter, plus more for greasing the skillet
- 1 cup (150g) fresh blueberries
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Difficulty Level:
2
Preparation Method Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the egg, milk, and melted butter.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
- Fold in the blueberries.
- Heat a lightly greased 10-inch skillet over medium heat.
- Pour 1/4 cup of batter into the skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with your favorite toppings, such as butter, syrup, or whipped cream.
Nutritional Information:
Per serving (1 pancake):
- Calories: 250
- Carbohydrates: 40g
- Protein: 6g
- Fat: 10g
- Fiber: 2g
Dish Characteristics:
- Fluffy and tender pancakes
- Bursting with juicy blueberries
- Perfect for a weekend brunch or breakfast
- Can be easily customized with your favorite toppings
User Comments:
- "These were the best pancakes I've ever had! So light and fluffy, with the perfect amount of blueberries."
- "My family loved these pancakes. They were a huge hit at our breakfast table."
- "I made these for my guests at a brunch party and they were a total crowd-pleaser."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the pancakes tough.
- If you don't have fresh blueberries, you can use frozen blueberries instead. Just thaw them before using.
- To make the pancakes extra fluffy, let the batter rest for 5-10 minutes before cooking.
- Serve the pancakes immediately, as they will start to deflate after a few minutes.
