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Blueberry Pancake Platter
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
- Butter or oil for cooking
Instructions
- In a large bowl, sift together 1 1/2 cups of all-purpose 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. Be careful not to overmix; it's okay if there are a few lumps.
- Gently fold in 1 cup of fresh blueberries into the batter.
- Heat a lightly oiled or buttered 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.
- Repeat with the remaining batter, adding more oil or butter to the pan as needed.
- Serve the pancakes hot with additional blueberries, maple syrup, and butter.
The history of the Pancake Platter with extra blueberries dates back to the early 20th century when blueberries were first incorporated into traditional pancake recipes. This delightful twist on the classic pancake dish quickly gained popularity, especially in regions known for their abundant blueberry harvests, such as the Northeastern United States and Canada. Chefs in diners and restaurants across these regions began adding generous portions of fresh blueberries to their pancake batter, creating a burst of sweet and tangy flavor in every bite. The dish became a beloved staple of breakfast menus, with variations featuring blueberry compote, syrup, or even a dollop of blueberry-infused whipped cream. Today, the best versions of this dish can be found in quaint breakfast spots nestled in blueberry-rich areas, where chefs take pride in sourcing the freshest blueberries for their pancake platters. The key to a perfect Pancake Platter with extra blueberries lies in the balance of fluffy, golden pancakes and a generous serving of plump, juicy blueberries. Whether enjoyed with a drizzle of maple syrup or a dollop of whipped cream, this dish is a delightful celebration of the bountiful blueberry harvest.
30 min
4 servings
350 calories
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