Blueberry Pancake Ingredients
- Wheat flour 120 grams
- Milk 150 milliliters
- Sugar 1 tablespoon
- Blueberries (fresh or frozen) 2 handfuls
- 1/2 teaspoon baking powder
- Salt 1 pinch
- Chicken eggs 3 pieces
- Butter 20 grams
- Main Ingredients Eggs, Blueberries, Milk, Butter, Flour
- Serving 2 servings
Shovel, whisk, soup ladle, frying pan, plate.
Step 1: prepare the dough.
Sift flour with baking powder into a bowl.
Break the eggs and carefully separate the whites from the yolks.
Add the yolks to the flour along with milk, sugar and salt. Mix well to get a rather thick (like sour cream) consistency.
Beat the squirrels to hard peaks. For this to happen, all dishes and corollas must be low-fat, and the proteins should be carefully separated from the yolks. Beat first at minimum speed, gradually increasing speed as foam develops.
Gradually, mixing everything gently with a spatula, add whipped proteins to the dough.
Step 2: add the blueberries.
Add blueberries to the dough at the very end, washed and well dried. Some housewives even add berries when the dough is already in the pan.
Step 3: fry blueberry pancakes.
Heat the pan, grease it with butter and pour the dough. Fry over medium heat for a couple of minutes on each side. Then remove the first pancake, grease the pan again and lay out the next batch of dough. Fry all the pancakes like that.
Step 4: serve the blueberry pancakes.Serve hot blueberry pancakes, garnished with icing sugar and fresh berries. This is a wonderful dessert, a great breakfast and just a dish that will cheer you up with your taste.
Enjoy your meal!