Today we make delicious fruity blueberry pancakes, a great accompaniment for brunch. You can serve them warm with maple syrup, or your favourite toppings.
What you will need:
1 cup all-purpose flour (spooned and levelled)
2 tablespoons sugar
2 teaspoons baking powder
Half teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
1 packet of fresh blueberries
Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, sweetened whipped cream or chocolate syrup
What to do:
In a small bowl, whisk together flour, sugar, baking powder and salt, and set aside. Then mix the milk, butter/oil and egg in a separate bowl.
Now add the dry ingredients to the milk mixture. Whisk until moistened (do not overmix; a few small lumps are fine).
Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil, then carefully rub the skillet with an oiled paper towel.
For each pancake, spoon two to three tablespoons of butter onto the skillet. Using the back of the spoon to spread butter into a round add a few blueberries on top of the pancake.
Cook until the surface of each pancake has bubbles and a few have burst, for about one to two minutes.
Flip carefully with a thin spatula, and cook until browned on the underside, for the same duration. Transfer to a baking sheet or platter and cover loosely with aluminum foil, and keep warm in the oven.