1. In a bowl, mix together the 2 eggs, 1 tbsp (13g) brown sugar, 3 tbsp (47.5g) granulated sugar, 1 tbsp maple syrup, and 1 tsp vanilla extract 2. To this mixture, add 1 3/4 (235g) cups flour, 1 tsp salt, and 1 tsp baking powder 3. Stir the ingredients together, then add 3/4 cup milk 4. Gently mix all the ingredients together until fully combined 5. Add in 1 cup (100g) blueberries 6. In a saucepan on low-medium high heat, add a dollop of butter 7. When it is properly heated up, place 1.5 – 2 inch wide pieces of pancake batter onto the pan 8. Allow the pancake to cook for 3-4 minutes on one side. until golden, then flip 9. Cook the pancake for a further 3-4 minutes on the opposite side, then remove from the pan 10. Repeat steps 7-9 for all subsequent pancake batter, making sure to add more butter and avocado oil to the saucepan when it has been used up 1. *For myself, usually every third pancake requires more butter* 11. Plate it up, add some maple syrup and blueberries, and enjoy!
yerawizardtammy
Oooh looks perfect!!! My weekend breakfast sorted ;D
2 Comments
[RECIPE LINK](https://www.sarahfreia.com/blog/blueberry-pancakes-recipe)
INGREDIENTS
* 3 tbsp (47.5g) granulated sugar
* 1 tbsp (13g) brown sugar
* 2 eggs
* 1 tbsp maple syrup
* 1 tsp vanilla extract
* 3/4 cup milk
* 1 tsp baking powder
* 1 cup (100g) blueberries
* 1 3/4 (235g) cups flour
* *If using gluten free flour, add 1/2 tsp xanthan gum*
DIRECTIONS
1. In a bowl, mix together the 2 eggs, 1 tbsp (13g) brown sugar, 3 tbsp (47.5g) granulated sugar, 1 tbsp maple syrup, and 1 tsp vanilla extract
2. To this mixture, add 1 3/4 (235g) cups flour, 1 tsp salt, and 1 tsp baking powder
3. Stir the ingredients together, then add 3/4 cup milk
4. Gently mix all the ingredients together until fully combined
5. Add in 1 cup (100g) blueberries
6. In a saucepan on low-medium high heat, add a dollop of butter
7. When it is properly heated up, place 1.5 – 2 inch wide pieces of pancake batter onto the pan
8. Allow the pancake to cook for 3-4 minutes on one side. until golden, then flip
9. Cook the pancake for a further 3-4 minutes on the opposite side, then remove from the pan
10. Repeat steps 7-9 for all subsequent pancake batter, making sure to add more butter and avocado oil to the saucepan when it has been used up
1. *For myself, usually every third pancake requires more butter*
11. Plate it up, add some maple syrup and blueberries, and enjoy!
Oooh looks perfect!!! My weekend breakfast sorted ;D