Blueberry pancakes

Name: Blueberry pancakes
Ingredients: 200 g white flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 sachet vanilla sugar (8 g) or 1 teaspoon vanilla extract; 1 pinch of salt; 2 eggs; 125 ml milk; 100 g blueberries; 1 tablespoon oil; 2 tablespoons honey

Dessert - Blueberry pancakes by Jana M. - Recipia

Whole blueberries stay scattered through the batter, and the blueberry pancakes turn out fluffy and brown in the pan, with blue spots inside. The batter made with flour, eggs and milk develops little holes on the surface before I flip each one. I serve them warm, with honey and a few blueberries set aside. Prep: 10 minutes. Cook: 14 minutes. Total time: 24 minutes. Serves: 4. About 330 kcal and 10 g protein per serving.

Ingredients

200 g white flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 sachet vanilla sugar (8 g) or 1 teaspoon vanilla extract
1 pinch of salt
2 eggs
125 ml milk
100 g blueberries
1 tablespoon oil
2 tablespoons honey

Preparation

1. In a bowl, mix the flour, sugar, baking powder, baking soda, vanilla sugar or vanilla extract, and salt. 2. Beat the eggs with the milk in another bowl. 3. Pour the liquid mixture into the flour mixture and stir gently, just until combined. Add 80 g of the blueberries and set 20 g aside for serving; stir slowly so they don't get crushed. 4. Heat a cast-iron pan over medium heat for 2 minutes. Grease it with oil, then pour in a small ladleful of batter at a time. Cook in 3 batches, about 4 minutes each: 2-3 minutes on the first side, until little holes appear on the surface, then flip and cook for 1 more minute. 5. Stack the pancakes on a plate. Serve warm, with honey and the reserved blueberries.

Notes

For a gluten-free version, use 200 g of gluten-free cake flour blend; the milk can be replaced with 125 ml of unsweetened soy drink, but keep the eggs. Wheat flour, milk and eggs are allergens. Choose firm blueberries without wrinkled skins, and dry them well after rinsing so they don't add water to the batter. Frozen blueberries can go straight in from the freezer; thawed ones colour the batter faster and crush more easily. The pan should be heated evenly before the first batch, and medium heat keeps the browning under control; I don't rush the first batch. The pancakes keep in the fridge for up to 3 days in a closed container and can be briefly reheated in a pan. If the berries are very large, cut them in half before adding them. Serve with black tea and honey.