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Blueberry Pancakes with Whipped Cream
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
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
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, whisk together 1 1/4 cups of milk, 1 egg, and 3 tablespoons of melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. 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.
- In a chilled bowl, whip 1/2 cup of heavy cream with 1 tablespoon of powdered sugar until stiff peaks form.
- Serve the blueberry pancakes topped with a dollop of whipped cream. Enjoy!
Blueberry pancakes have a rich history dating back to the early 18th century when American colonists were introduced to the small, flavorful fruit by Native Americans. The dish gained popularity in the 20th century, becoming a staple in diners and home kitchens across the United States. Chefs like Marion Cunningham and James Beard helped popularize the blueberry pancake, incorporating it into their classic American recipes. Today, the best version of this dish can be found in cozy diners across New England, where fresh blueberries are abundant. The key to perfect blueberry pancakes lies in using fresh, plump blueberries and a dollop of homemade whipped cream for a delightful burst of flavor and texture.
25 min
4
350 calories
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