Blueberry Pancakes
Inspired by techniques from America's Test Kitchen.
Light, tender pancakes with bright bursts of tart blueberries throughout, lifted by a whisper of lemon.
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Method
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Equipment
- 2 medium bowls
- whisk
- nonstick frying pan (30 cm) or griddle
- pastry brush
- 60 ml ladle
- thin wide spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 395 kcal |
| Protein | 10.5 g |
| Carbohydrate | 58.1 g |
| of which sugars | 13.2 g |
| of which free sugars | 5.1 g |
| Fat | 13.4 g |
| of which saturates | 6.7 g |
| Fibre | 2.3 g |
| Salt | 1.55 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 5 servings
Batter
- 1 tbsp lemon juice
- 480 ml milk
- 285 g plain flour
- 25 g caster sugar about 2 tbsp
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 1 large egg
- 42 g unsalted butter, melted and cooled slightly
For cooking
- 2 tsp neutral oil
Topping
- 150 g blueberries, fresh or frozen (ideally wild), rinsed and dried
- 1
Sour milk. Whisk 1 tbsp lemon juice into 480 ml milk and set aside to thicken.
- 2
Mix dry. Whisk 283 g plain flour, 2 tbsp caster sugar, 2 tsp baking powder, ½ tsp bicarbonate of soda and ½ tsp fine salt.
- 3
Mix wet. Whisk 1 large egg and 42 g unsalted butter (melted and cooled slightly) into the milk, pour into a well in the flour and whisk very gently until just combined (a few lumps).
- 4
Heat pan. Heat a 30 cm non-stick frying pan over medium heat for 3-5 min, add 1 tsp vegetable oil and brush it over.
- 5
Cook. Pour 60 ml batter in 3 places and sprinkle each with 1 tbsp blueberries (fresh or frozen, rinsed and dried, wild if possible). Cook until large bubbles appear (1½-2 min); flip and cook until golden (1-1½ min more). Serve at once; repeat, using the remaining oil only if needed.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
