Blueberry pancakes

Name: Blueberry pancakes
Ingredients: 400 g flour; 3 tablespoons sugar; 1 packet vanilla sugar (8 g); 1 packet baking powder (10 g); 1/2 teaspoon baking soda; 1/8 teaspoon salt; 3 eggs; 250 ml milk; 5 tablespoons blueberries (50 g); 15 ml oil; 30 g acacia honey; 30 g rose jam

Dessert - Blueberry pancakes by Evelina D. - Recipia

Blueberry pancakes turn out fluffy and golden, with berries dotted through the middle, as long as you fold them in gently so they stay whole. The batter, made with flour, milk, eggs and baking powder, comes together quickly, then forms little bubbles in the pan before you flip it, leaving a soft middle and golden edges. I serve them most often with rose jam. Preparation: 15 minutes. Cooking: 24 minutes. Total time: 39 minutes. Servings: 6. Approximately 390 kcal and 11 g protein per serving.

Ingredients

400 g flour
3 tablespoons sugar
1 packet vanilla sugar (8 g)
1 packet baking powder (10 g)
1/2 teaspoon baking soda
1/8 teaspoon salt
3 eggs
250 ml milk
5 tablespoons blueberries (50 g)
15 ml oil

For serving

30 g acacia honey
30 g rose jam

Preparation

1. Put the flour, sugar, vanilla sugar, baking powder, baking soda and salt in a bowl. Mix well. 2. Beat the eggs and pour them over the dry mixture. Gradually add the milk, whisking until the batter is smooth. 3. Fold in the blueberries gently so they stay whole. 4. Heat a frying pan and grease it with oil. Pour in a ladleful of batter at a time and cook 12 pancakes, about 1 minute and a half on the first side, until little holes appear on the surface, then another 30 seconds after flipping, until golden. 5. Stack them up and serve with acacia honey or rose jam.

Notes

They contain gluten and eggs, and the milk adds dairy; for a dairy-free version, replace the 250 ml of milk with 250 ml of unsweetened oat drink. You can use any honey instead of acacia honey, and any jam instead of rose jam. Small blueberries spread more evenly; if you use frozen blueberries, add them to the batter while still frozen so they don't release juice into it. If your blueberries are very large, cut them in half, since whole ones can make the pancakes harder to flip. I saw them at Adina's, and her photos stayed with me until I got around to making them; I made a larger batch than she did and changed the basic batter a little. Don't rush the flip, wait for the little holes to appear and the edges to set. Keep covered in the fridge for up to 3 days. Serve them for breakfast with a glass of milk.