The secret to perfect blueberry pancakes

It’s one of those things you can never go wrong when serving for breakfast or brunch. I make mine plain or with blueberries. But they are always a hit.

📜This recipe will make 9 pancakes.

🔹Ingredients:🔹
– 250 g / 2 cups flour
– 40 g / ¼ cup sugar
– 2 tsp baking powder
– pinch of salt
– 265 ml / 1 ⅛ cups milk
– 60 ml / ¼ cup buttermilk
– 30 g / 2 tbsp melted butter
– 2 large eggs
– ½ tsp vanilla extract (optional)

– vegetable oil for the pan

🔹Preparation:🔹
1. Sift 250g flour and add 40g caster sugar, 2 tsp baking powder, and a pinch of salt. Give them a good mix and set them aside.
2. In 265ml of milk, incorporate 60ml of buttermilk and 30g of melted butter. Stir it up well. Add in 1/2 tsp vanilla extract, which is totally optional, but highly recommended. At the very end crack in 2 large eggs. Mix wet ingredients thoroughly to ensure a nice blend.
3. Pour in wet mixture into the dry, mixing constantly. Be careful not to overmix. Mix only so much that the flour get incorporated fully.
4. Heat up your pan to a medium and brush it with vegetable oil.
5. Ladle in your pancake batter, starting from the centre and letting it gracefully flow to the sides. Let it cook for 2 to 3 minutes. Once you spot little holes forming on the upper side and a slight puff on the sides it’s time to flip the pancake over. Let it cook for another 2 minutes. Once done, move it to a plate.
6. Repeat the process until you use up all your batter.
7. Serve them topped with your favourite toppings.

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With the recipe today we’ll be embracing the  timeless allure of breakfast and brunch classic!  Blueberry pancakes are not just delicious and easy  to whip up; the best part is, you can crown them   with whatever your heart desires. We’ll start with the  dry ingredients. Sift 250 g of flour and to it add  

40g of castor sugar, 2 teaspoons of baking powder  and a pinch of salt. Give them a good mix and set   the whole bowl aside. Now onto the wet ingredients.  In 256 ml of milk incorporate 60 ml of buttermilk  

And 30g of melted butter. Stir everything well.  Add in half a teaspoon vanilla extract, which   is totally optional, but I highly recommend  you add it. At the very end crack, two large eggs. Mix the wet ingredients thoroughly to ensure  a nice blend. Let’s bring the bowl with the dry  

Ingredients back. To it let’s slowly pour in the  wet mixture keep mixing steadily make sure not   to overdo it mix only enough to incorporate  all the flour just before wrapping everything   up let’s add in our blueberries time to heat up  the pan to a medium brush it with vegetable oil  

Now Ladle in your pancake batter starting from  the center and let it can gracefully flow to   the sides let it cook for 2 to 3 minutes once you  spot little holes forming on the upper side and a  

Slight puff on the sides it’s time to flip the  pancake over let it cook for another 2 minutes   once it’s done move it to a plate repeat the  process with the rest of the batter if you’ve  

Got a roomy pan go for two or three at a time  to speed up the cooking time but if like me   you prefer the one at a time approach there is a  little trick to prevent the all readymade pancakes  

Getting cold preheat your oven to 50° C turn it  off and nessle your already made pancakes inside   this will keep them warm and toasty when you’re  ready to serve them once you’re finished with   the cooking layer those pancakes like a fluffy  Tower a bit of butter on the top and then pour  

Over your favorite syrup honey or gam personally  I’m all about that Sage honey for my blueberry   pancakes with an extra sprinkle of blueberries  at the end all that is left is to dive into the   fluffy pillows of sweetness and let me know in  the comments what pancake toppings Steal Your  

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