Blueberry Pancakes
Blueberry Pancakes
Rating: (1 rated)
  • 2 cups (500 ml) flour
  • 2 teaspoons (10 ml) baking powder
  • 1/4 cup (60 ml) sugar
  • 2 eggs
  • 2 cups (500 ml) milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1 1/4 cup (310 ml) fresh blueberries (optional)
  • 1 1/4 cup (310 ml) thawed blueberries (optional)
  • Butter
  • Preparation
  • In a bowl, combine the flour and baking powder. Add the remaining ingredients, except for the blueberries. Whisk until the mixture is smooth.
  • If the blueberries are fresh, fold them gently into the batter. If they are thawed, add them to the pan when you cook the pancakes.
  • In a non-stick skillet, melt a little butter. Pour about 60 ml (1/4 cup) of batter and spread it, stirring the pan to get a pancake of about 15-cm (6-inch) in diameter. Place about 15 ml (1 tablespoon) of thawed blueberries on each pancake, if applicable.
  • Cook the pancakes for about 2 minutes per side. Pile them up in a warm oven.
  • At service, drizzle with maple syrup.
  • Description
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