Blueberry Pancakes
6 servings
15 minutes
Blueberry pancakes are a delicious and filling breakfast that will provide you with a boost of energy, vigour and vitamins. There are many recipes for making pancakes. Some people like the classic version made from premium wheat flour, while others prefer pancakes made from whole grain, rye or oatmeal flour. Two centuries ago, raisins, berries or pumpkin cubes were added to them for sweetness. In the cold season, you can use frozen berries: they are much cheaper and always available. In this recipe , pancakes are made from wheat flour, the dough is kneaded in milk and fried in olive oil - they turn out especially fluffy and covered with a beautiful golden crust. They are best served with natural yogurt or a spoonful of fresh sour cream. These light pancakes look great on a plate, and with a handful of fresh blueberries they turn into "The perfect summer breakfast.
1
Beat the egg with flour, baking powder, milk, and a pinch of salt until a smooth, soft dough forms. Fold in the blueberries.
- Chicken egg: 1 piece
- Wheat flour: 1 glass
- Baking powder (raising agent): 2 teaspoons
- Milk: 1 glass
- Salt: to taste
- Blueberry (highbush): 200 g
2
Heat the pan and add 1/2 teaspoon of oil.
- Olive oil: to taste
3
Pour a ladle of batter into the pan and another one, leaving enough space between them. Fry the pancakes for 1-2 minutes until bubbles appear on the surface.
- Wheat flour: 1 glass
4
Flip and fry until evenly golden brown. Continue frying, adding oil to the pan as needed, until the batter is finished. Serve the pancakes with yogurt and berries.
- Olive oil: to taste
- Plain (natural) yoghurt: to taste
- Blueberry (highbush): 200 g
