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American Style Pancakes With Blueberries Recipe

Written on Monday, December 26, 2016 | 7:58:00 AM



Serves : servings 

Ingredients : 
- 450g self-raising flour
- 1 tsp baking powder
- 1⁄2 tsp cinnamon (optional)
- pinch of salt
- 600ml buttermilk
- 1 tsp vanilla extract, or seeds scraped from 1 vanilla pod
- 3 eggs, separated
- 50g butter, melted, plus extra for frying
- 300g blueberries

MAPLE BUTTER (optional)
- 150g butter
- pinch of salt
- pinch of cinnamon
- 4 tbsp maple syrup

Preparation Method :
1) Put the flour, baking powder and cinnamon in a large bowl and add a pinch of salt. Whisk briefly to remove any lumps, then make a well in the centre. Put the buttermilk in a separate bowl and whisk in the vanilla extract or seeds, the egg yolks and the melted butter. Whisk the egg whites until stiff.

2) Pour the buttermilk mixture into the flour and whisk until well combined. Add a large spoonful of the egg whites and fold them in with a metal spoon, just to loosen the batter a little. Stir in the rest of the egg whites, trying to preserve as much of the air in the whites as possible, to make a fluffy, bubbly batter.

3) Heat a small frying pan over a medium heat and brush a little butter over the base. Pour about a ladle of batter into the frying pan and it should spread out over the base. Take a large handful of blueberries and sprinkle them over the pancake. The pancake will rise up around the blueberries as it cooks.

4) When the pancake has browned on the bottom and is firm enough to flip (by this time it will be cooked more than halfway through), turn it over quickly and cook for another minute on the other side. Remove the pancake from the pan and keep it warm while you make the rest.

5) For the maple butter, put the softened butter in a bowl with a pinch of salt and cinnamon and whisk until white and fluffy. Gradually whisk in the maple syrup until it is all incorporated.

6) Serve the pancakes with any extra blueberries, spoonfuls of the maple butter and more maple syrup as well if you like.




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