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Blueberry Pancakes
Created by: Howcan Team
Ingredients
- 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 melted butter
- 1 cup fresh blueberries
Instructions
- In a large bowl, sift together 1 1/2 cups of flour, 3 1/2 teaspoons of baking powder, 1 teaspoon of salt, and 1 tablespoon of white sugar.
- In a separate bowl, beat together 1 1/4 cups of milk, 1 egg, and 3 tablespoons of melted butter.
- Combine the wet and dry ingredients, and mix until smooth. Gently fold in 1 cup of fresh blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until browned on the other side.
- Serve hot with butter and maple syrup. Enjoy!
Blueberry pancakes have a rich history dating back to the early 20th century when blueberries were first incorporated into pancake recipes. The sweet and tangy burst of blueberries adds a delightful twist to the classic pancake. Chefs and home cooks alike have experimented with different variations, from adding lemon zest to using buttermilk for a tangy flavor. In the United States, blueberry pancakes are particularly popular in New England, where fresh blueberries are abundant. The best version of this dish can be found in quaint diners and cozy breakfast spots in Maine, known for its wild blueberries. The key to perfect blueberry pancakes lies in using fresh, plump blueberries and a fluffy pancake batter. For a unique twist, some chefs also incorporate cornmeal into the batter for added texture. Whether enjoyed with maple syrup or a dollop of whipped cream, blueberry pancakes are a beloved breakfast staple that continues to delight food enthusiasts worldwide.
25 min
4
320 calories
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