Fluffy Blueberry Pancakes

Ingredients

• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ½ teaspoon baking soda ½ teaspoon baking soda
• ¼ teaspoon salt ¼ teaspoon salt
• 1 ¼ cups (295ml) buttermilk 1 ¼ cups (295ml) buttermilk
• 1 large egg 1 large egg
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (150g) fresh blueberries 1 cup (150g) fresh blueberries

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 52g, 14g
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. 2.
   In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
4. 4.
   Gently fold in the fresh blueberries.
5. 5.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. 6.
   Pour ¼ cup of batter onto the skillet for each pancake.
7. 7.
   Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
8. 8.
   Repeat with the remaining batter.
9. 9.
   Serve the pancakes warm with maple syrup and a dusting of powdered sugar.

Treat your ingredients with care...

• Blueberries — Gently fold the blueberries into the batter to avoid crushing them and distribute them evenly throughout the pancakes.

Tips & Tricks

• For extra fluffy pancakes, separate the egg and beat the egg white until stiff peaks form. Fold the beaten egg white into the batter just before cooking.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• To keep the pancakes warm while cooking in batches, place them on a baking sheet in a preheated oven at 200°F (95°C) until ready to serve.
• Experiment with different fruits such as raspberries or sliced bananas for a variety of flavors.
• For a touch of indulgence, serve the pancakes with a dollop of whipped cream or a scoop of vanilla ice cream.

Serving advice

Serve the Fluffy Blueberry Pancakes warm, stacked high on a plate. Drizzle them generously with maple syrup and sprinkle with powdered sugar. Add a pat of butter on top for an extra touch of richness. Serve alongside crispy bacon or sausage links for a complete breakfast experience.

Presentation advice

Arrange the pancakes in a neat stack on a plate, allowing the blueberries to peek through. Place a small pat of butter on top and let it melt slightly. Drizzle the pancakes with maple syrup, allowing it to cascade down the sides. Garnish with a few fresh blueberries and a dusting of powdered sugar for an enticing presentation.